Made By Melissa

There are a couple different versions of this recipe floating around- some with a whole chicken, some with chicken parts, different herbs etc. I chose to go with this one from crockpotrecipes101.com. I made a few changes, based on what I had on hand. This chicken came out well, not as good as I thought it would be, but something I will probably make again. All of the extra roasted garlic was a huge bonus though! I added red potatoes to the crock-pot, one less side for me to cook.

Chicken with 40 Cloves of Garlic

• 40 cloves garlic (about 3 heads of garlic)
• 2 sprigs rosemary (I used dried)
• 2 sprigs thyme (I used dried)
• 2 sprigs sage (I used dried)
• 2 sprigs Italian parsley
• Ground pepper to taste
• 3 pounds roasting or fryer chicken
• 3 stalks celery
• 4 red potatoes, quartered
• Loaf french bread - optional

Rinse chicken in cold water and pat dry. Put celery on the bottom of the crock-pot. I rubbed the chicken with olive oil inside and out, then sprinkled with the dried herbs. Put 1 sprig of each herb into the cavity of the chicken. Place chicken on top of the celery. Add potatoes around chicken. Cut up the rest of the herbs and sprinkle on top of the chicken. Add ground pepper to taste. Peel garlic, leave skin on, and place on top and around chicken. I have a 6qt. crock-pot, so I added about 3/4 cup chicken broth. Cook on low for 8-9 hours. Remove chicken from crock-pot and place on a platter, arrange potatoes around chicken and top with some fresh parsley. The cooked garlic can be used in place as garlic butter for the french bread. Just squeeze and spread onto bread slices.