I admit I frequently stalk other cooking blogs looking for inspiration and tasty recipes. Recently I’ve come across different versions of 40 Clove Garlic Chicken and have been intrigued. While trying to decide what to put in the crock pot today, I found one recipe for this that was a crock pot recipe. I got the basis for my recipe from Beantown Baker’s Blog but made a few additions on my own. I served it with my mom’s recipe for creamed potatoes.
Crockpot 40 Clove Garlic Chicken
3-4 lbs. mixed chicken pieces, bone in and skin on
1 TBSP olive oil
2 tsp kosher salt
1 tsp smoked paprika
1 tsp pepper
2 tsp Tony Chachere’s Spice N’Herbs Seasoning
1 bay leaf
1-2 tsp rosemary
3 heads fresh garlic, out of peels but left as whole cloves
1 onion, chopped
splash of white wine
Spray crock pot with cooking spray to prevent sticking and aid in easier cleanup. Cover bottom of pot with onions. In a large bowl, combine the rest of the ingredients and mix well, being careful not to pull the skin from the chicken. Place on top of onions in the crock pot. Cook on HIGH setting 6 hours.
Penny’s Homemade Creamed Potatoes
3/4 of a 5 lb. bag potatoes
1/2 cup warm (not scalded) milk
1 stick butter
salt and pepper, to taste
Wash potatoes well and peel. Chop into smaller pieces and boil until soft. Drain well and empty to a large bowl. Add stick of butter and using a hand mixer or stand mixer, mix well, slowly adding warmed milk until the consistancy you desire. Season with salt and pepper.
The Verdict: This is probably the juciest, most tender chicken I’ve ever had. It literally just falls off the bone when you try to get it out of the crock pot. The flavors are fantastic, it’s not overwhelmingly garlic-y tasting like I feared it might be. The potatoes are the perfect complement, as the chicken makes it’s own grease type gravy. I agreed with Beantown Baker that it was a little greasier than I’d like so next time I’d probably do some of the chicken without the skins. This was a definte make again recipe! And again, and again!