CROCKPOT 40 CLOVE GARLIC CHICKEN
-1 large broiler/fryer whole chicken (as big as your crock will fit)-thyme, rosemary, sage, parsley-salt-fresh ground pepper-40 cloves UNPEELED garlic-2 stalks celery, washed and cut into 3 inch pieces-baguette or french bread slices, toasted
Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.
Remove chicken and celery to serving platter. Remove garlic to small bowl.
-1/4 cup cream-2 - 3 tablespoons cornstarch-salt and fresh ground pepper to taste
Skim the fat off the liquid in the crockpot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat.
But...one chicken doesn't go very far around Granny's House, even a big one. So I bought the largest (small) turkey that will fit in my 6 1/2 quart slow cooker. I'm going to set my alarm for 3am to start it cooking. When I put it on the night before, chicken usually turns to flannel and I'm assuming the turkey would do the same. But waiting until I get up in the morning just doesn't give it long enough to cook for a midday dinner. Hence the middle of the night start time.
Being a garlic lover, the idea of 40 cloves of garlic does not freak me out as it obviously did some of the commenters on Susanne's blog! But we'll see if the fam agrees. Update tomorrow on the Snippets :-)