Wednesday, April 8, 2009
This is a reader recipe sent in by Veronica.
Thank you so much, Veronica-----this is a fantastic recipe. She usually uses about 20 cloves of garlic, and I tried to go up to 40 cloves, but ended up only having 33 in the house to use. I used two packages of drumsticks for the chicken, but you could easily throw a whole bird in or use 3-4 pounds of your favorite chicken parts.
3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
I used 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. Pour into slow cooker, on top of the onion.
Do not add water.
Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.
Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.
This is wonderful! The onion and garlic had a mild, nutty garlic flavor that was a bit sweet. Some of the larger cloves of garlic that were still intact were kind of strong---they itched my nose. The kids ate the chicken (no onions or garlic for them) dipped in bbq sauce. Adam and I each ate 3 drumsticks that night, and I used the leftovers to make some amazing fried rice last night.
Thank you so much, Veronica!
more chicken, bawk-bawk-bawk:
Vietnamese Roasted Chicken
Lemon and Herb Roasted