chicken with a whole lotta garlic

When I bought a new crock pot this year, I flipped through the little cookbook that came with it.  Included was "Chicken with 40 Cloves of Garlic". I was intrigued and filed it away for a later date.

Last week, I did it.  Well, kind of.  I figured two heads of garlic was enough, so that's what I used. Let me tell you, it was good.  Really, really good. And not overwhelmingly garlicky, either. The garlic made it almost sweet, and because you leave them unpeeled, they are perfect for spreading on warm, crusty bread when dinner rolls around.

So, here it is:

Chicken with 26 Cloves of Garlic

1 4.5-5 lb whole chicken, giblets removed

26 cloves of garlic (or two large heads), unpeeled

1 large lemon, cut into thirds

rosemary

tarragon

basil

(or whatever combo of spices you prefer)

4 stalks of celery, washed and trimmed

1/2 large onion, roughly chopped

salt and pepper

Wash chicken and pat dry.

Spray crock pot with cooking spray. Line with celery and some of the onion, like this:

Sprinkle inside of chicken with salt and pepper. Stuff with lemon and remaining onion.

Place the chicken on top of the celery and sprinkle generously with spices and some salt and pepper. Place garlic all around chicken. It should look something like this:

Cover and cook on low for about 6 hours.  Mine was done after 5 and basically fell apart upon removal from the pot.  It was so tender and so juicy and was absolutely delicious.  Even if it didn't look perfect.

* to reduce fat intake, we don't eat the skin.  And really, it's not that appealing when it's been in a crock pot.  Just slice your chicken up, and it'll come right off.

may i direct your attention to...

Hello friends!  As most of you, I have been happily busy enjoying time with family and friends over the holidays.  Blogging has taken the back burner, but I have been thinking up some healthy and tasty treats that I will bring in the new year.  Another day of indulgence, right?  (In moderation, of course).

I wanted to point you in the direction of some really great recipes I've run across lately.

First, I'd urge you to try this locro soup.  I spent several months in Ecuador when I was in college, and I practically lived off of this stuff.  I was a vegetarian at the time, and that didn't seem to translate there, but this soup was a staple.  It's a creamy, delicious potato soup - and it is healthy, too.  I like to use yellow potatoes and top it off with a little reduced fat feta and sliced avocado. The recipe calls for achiote powder, but feel free to substitute paprika.  It really is worth a try!

Secondly, the CrockPot Lady saves the day again!  I made a batch of her chicken and rice the other night - and it was absolutely delicious.  I wanted an easy, healthy, tasty meal, and that's what we got. If you still haven't taken to brown rice, don't worry - it cooks up perfectly tender. And say goodbye to cream-of-whatever soups in this version - you make your own, and it comes together in a snap! *Just a note from me: it needs some salt, and I threw the chicken breasts in frozen, under the rice, and they cooked in under 4 hours on high.

I wish you all an enjoyable, safe, and happy new year!  Bring on 2009!

a new take on chicken noodle soup

It is cooooold outside.  The ground is covered in beautiful, sparkly snow and I am house bound while my husband is off rescuing people who couldn't drive in the snow. He is such a good man.

I thought I'd whip up some soup while he is away so that he has something warm and hearty to come home to.  I found a recipe on my favorite recipe site and changed it up a bit, using what I have on hand and making it a bit healthier.  I think you're gonna like it.  And if you don't, don't tell me.

© One Healthy Mama 2008

Chicken Vegetable Ravioli Soup

1 tsp. olive oil

1/2 onion, thinly sliced

1 cup shredded carrot

1 clove garlic, minced

4 cups chicken broth (I used 2 cups of my chicken stock + 2 cups water)

1 cup dried cheese ravioli

1 14.5oz. can diced tomatoes

2 med. zucchini, chopped

1 tsp. dried basil

1/2-2 cup cooked chicken breast, shredded

1/4 cup fresh parsley, chopped

salt and pepper to taste

Saute the onion in oil 'til just tender.

Add carrot and garlic and cook 1-2 minutes.

Add broth and bring to a boil. 

Add ravioli and reduce heat.  Simmer for 5 minutes.

Add tomatoes, zucchini and basil.  Simmer until vegetables and ravioli are tender.

Add chicken and parsley 5 minutes before serving (this way it doesn't dry out, as can happen with chicken breast in soup).

If you want, sprinkle with a little parmesan and serve.  Healthy, hearty - and it'll warm you right up!

wholesome homemade chicken stock

I am a reformed vegetarian.  For ten years, I stayed away from the flesh.  But then, one fateful night my love interest enticed me with a chicken burrito.  I ended up marrying him, and have been eating meat ever since.  

Even though that was almost exactly five years ago, I still had a major fear of cooking a whole chicken.  A fear and a fascination. I was determined to cook a whole bird - bones, skin and all.  And this last weekend, I did it - faced that big, pink, bumpy bird right in its decapitated neck.  It kinda grossed me out, but once it was all said and done (and fully cooked), I was proud, satisfied and ready to eat.  I followed this recipe, and it truly was Real Simple.

I can't believe I haven't done this before.  It's so cheap and so delicious - and you can literally use the whole chicken.  The next day I made chicken stock with the leftover carcass (pardon the gross word).   You can do it, too!  Here's how it started:

And here's what you need:

Chicken Stock

1 leftover chicken carcass 

1 large onion

2 stalks celery 

1 large carrot (optional)

fresh parsley (I had a ton in my herb container, you can throw in whatever herbs you prefer)

salt + pepper

water

Stick the chicken, vegetables (roughly chopped) and parsley in a large stock pot.

Add just enough water to cover the ingredients.  Add salt and pepper to taste.

Bring to a boil.  Reduce to simmering and allow to simmer uncovered for 4-6 hours.

If there is any fat on top, skim it off.

Strain into a container and allow to cool completely before you cover and put in the freezer or refrigerator.  

It'll keep in the fridge for 3 days.  Otherwise, you can put them into individual bags and freeze for later use.  This is what it ended up looking like:

All that cooked down to four little cups of rich chicken goodness.  Perfect for soups, stews, sauces... 

So, if you haven't done it already, you really ought to try it.  A whole chicken for $5 and multiple meals?  Can't beat it.