Apr 26
2009

Calling all garlic lovers! 40 Clove Garlic Chicken

in Uncategorized

“Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist.” — Mrs. W.G. Waters in ‘The Cook’s Decameron,’ 1920

If you aren’t a big garlic fan then this dish is not for you. However, if you’re like me and can’t ever get enough garlic, then you’re in luck! This is an easy crockpot dish that you throw together in the morning and then forget about until it’s time to eat in the evening. I used a small whole chicken, but you can use 3 to 4 pounds of your favorite chicken parts. Instead of adding the paprika I cheated and used an Amazing Taste Poultry seasoning packet (my dirty little secret…shhhh!). I love this particular spice packet–it has paprika in it and some other ingredients as well, and gives chicken a wonderful flavor. I get the packets at the meat counter in my grocery store. I rubbed the seasoning onto my bird the night before and stuck it in the refrigerator to marinate. I definitely didn’t skimp on the garlic and probably ended up adding about 50 cloves instead of 40. Hey, I love my garlic! Plus, when garlic cooks for this long it gets so soft and creamy that you could spread it on a piece of toast–YUM! The chicken is super flavorful and moist, the onions soft and a bit caramelized, and the garlic rich and creamy. I highly recommend erring on the side of LOTS of garlic cloves, as you will love having a bit of garlic with every bite of chicken. This meal was a big hit with the Fujis and will be making repeat appearances in the near future.

40 Clove Garlic Chicken
From a Year of Crockpotting
6 servings

3-4 pounds chicken
1 large onion, sliced
1 Tbsp. olive oil
2 tsp. kosher salt
2 tsp. paprika
1 tsp. pepper
20-40 garlic cloves, peeled, but intact

1. Place onion slices on the bottom of the crockpot (mine is a 6-quart oval crockpot).

2. In a large mixing bowl, mix olive oil, salt, paprika, pepper, and garlic cloves. Add chicken and toss to coat. Pour into crockpot on top of the onion slices. Do not add water.

3. 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 crockpot, burning a bit. To avoid this, you can rearrange them with tons an hour before serving.

* Don’t forget! You have until Tuesday, April 28, 2009, 10:00 PM PST to enter the Furochic giveaway! (Go here for instructions on how to enter).

{ 12 comments… read them below or add one }

Sarah April 26, 2009 at 11:36 am

sounds like garlicy goodness. I like adding some white wine and rosemarie to my garlic chicken, very tasty either way

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Screamin' Mama April 26, 2009 at 1:01 pm

I absolutely love garlic…although those around me might disagree…:0)

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girlichef April 26, 2009 at 3:40 pm

I make a 40 clove chicken dish, too…a little different, but yours looks mighty tasty…I love, Love, LOVE garlic!

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Jenn April 26, 2009 at 4:26 pm

You can never put too much garlic in a dish is what I say. That’s one super delish chicken.

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K and S April 26, 2009 at 5:19 pm

Gosh, I wonder if I can find 40 cloves here, maybe kind of expensive…still looks and sounds delicious!

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lisaiscooking April 26, 2009 at 5:34 pm

I do love garlic. This sounds delicious!

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Jenn April 26, 2009 at 8:25 pm

Mmmm, this looks simple enough that even I could cook it. I’d seen this type of dish before, but it was in one of those french lidded crockery things and it had bread dough put around the edges to seal it shut in the oven.

Can you help me (and maybe others) and tell me how many cloves of garlic are in a head, on average, so I know how many to buy?

Could I make a request as well? Do you have any favorite Japanese dishes that can be made in a crock pot?

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Melanie Gray Augustin April 27, 2009 at 1:50 am

As a huge garlic fan can I just say – oooohhhh yum!!

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Melissa @ For the Love of Health April 27, 2009 at 7:42 am

that looks fabulous! I bet it tastes equally as amazing!
I love garlic!

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Fuji Mama April 27, 2009 at 9:27 am

Jenn– There were (on average) about 13 cloves in each of the heads of garlic that I used. One was HUGE and had about 17. If you want to go for 40 cloves, then 3 heads of garlic should be more than enough! As far as Japanese dishes in the crockpot, I made nikujaga last year in the crockpot: http://www.lafujimama.com/2008/11/making-nikujaga-has-never-been-so-easy.html

Are there any Japanese dishes specifically you’re interested in? I would be happy to come up with some crockpot versions for you!

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LollyChops April 28, 2009 at 12:09 pm

We have a major vampire problem here in North Texas so I’ll def be making this to keep them at bay.

What can we trade for the Amazing Taste Poultry seasoning packet? Being serious.

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Snakebit April 29, 2009 at 6:50 pm

Not enough garlic. If you’re going to keep away the vampires and the blood sucking mosquitoes with their West Nile Virus and, I’m sure garlic must prevent one from getting swine flu (what does the WHO know anyhow), it could use double that amount. At least I’d like to try it!

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