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Old 12-13-2011, 02:03 PM   #21
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Browning the chicken beforehand might dry it out. Lt's timing, I went 4 hrs, was perfect. Not at all dry.

When it's done and removed from the crock, the juices left after skimming off the fat, has a nice rich tan color. Not too dark or light. I did place some of the garlic cloves and onions around the sides, so that the heating element would brown them.
Some had caramelized.

Must say before I forget. The left over chicken ( what their was of it ) shredded. Made a great pannini. Just used a simple olive oil, herbed base, with the garlic and onion paste added to it.
Maybe save your garlic chives for that?

Munky.
Thanks for the report, Munky! This is one I'm going to try for sure! And congrats on your 1,000th post!
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Old 12-13-2011, 02:10 PM   #22
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Thanks for the report, Munky! This is one I'm going to try for sure! And congrats on your 1,000th post!
LOL!!!! 1,000. Thank you

Sheesh, think it took me long enough?

Munky.
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Old 12-13-2011, 08:36 PM   #23
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Sounds great, BT!

I'm adding halved new potatoes so they can cook in the juices.
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Old 12-13-2011, 10:41 PM   #24
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thanks very much for the advice, munky.


i didn't get to make this today. just couldn't stay awake when i got home. but i will follow lt's recipe exactly when i make it tomorrow.
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Old 12-13-2011, 11:03 PM   #25
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Does anyone think this would work with breasts instead of thighs? I will do it with thighs, but DD and her DH will only eat white meat and I think they would enjoy this.
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Old 12-13-2011, 11:05 PM   #26
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I did a recipe in my cast iron dutch oven in the oven, that had tons of whole cloves of garlic and some fresh herbs, drizzled with olive oil, and cooked until very tender. This looks like a great adaptation of a recipe like that, I'll have to try it in the crock pot. The oil that was left in that pan after the chicken and garlic cooked was amazing, great for dipping bread in!

The garlic got so toasty and mellow!
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Old 12-14-2011, 01:00 AM   #27
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Does anyone think this would work with breasts instead of thighs? I will do it with thighs, but DD and her DH will only eat white meat and I think they would enjoy this.

i'm planning on using 2 large breasts, 4 thighs, and 4 legs.
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Old 12-14-2011, 01:12 AM   #28
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i'm planning on using 2 large breasts, 4 thighs, and 4 legs.
Please let us know how it turns out. DD won't make it real soon as baby probably wouldn't like all that garlic, but I plan to make it, when I return home next weekend.
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Old 12-14-2011, 11:07 AM   #29
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2 large breasts, 4 thighs, and 4 legs.
Dang, it sounds like you need to come to my Jello Party! Jump in! The Jello's getting warm!

I love your description of your meal!

My kind of food!
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Old 12-14-2011, 12:01 PM   #30
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This sounds like a take on the 40-clove roasted chicken recipe. I have a whole chicken in the fridge to roast tonight...think I'll stuff the cavity with garlic...something to leave behind for the DH to eat while I'm in CT (although, he can and does cook and will cook...might add those roasted potatoes Rock posted the link for yesterday--they look delish!).
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Crock Pot 20 clove Chicken [SIZE=2]Crock Pot 20 clove Chicken 3-4 pounds chicken thighs 1 large onion, sliced 1 tablespoon olive oil 2 teaspoons kosher salt 2 teaspoons paprika 1 teaspoon pepper 20-40 garlic cloves, peeled, but intact In a 6 quart oval slow cooker, Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Transfer to slow cooker, on top of the onion. Do not add water. Cover and cook on low for 6 hours, or on high for 4. [IMG]http://i19.photobucket.com/albums/b174/luckytrim/GarlicChicken3.jpg[/IMG] [IMG]http://i19.photobucket.com/albums/b174/luckytrim/GarlicChicken2.jpg[/IMG] [/SIZE] 5 stars 1 reviews
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