Crock Pot Chicken and Garlic
1 whole chicken (3 ½ to 4 ½ lb)
2 whole heads of garlic, unpeeled
1 bunch of fresh parsley
1 teaspoon kosher salt
¼ teaspoon of freshly ground black pepper
¼ teaspoon paprika
2 medium carrots, peeled and thinly sliced
2 stalks of celery, washed and thinly sliced
Remove and discard giblets and neck from chicken. Rinse chicken with cold running water; pat dry with paper towels.
Slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose papery skin BUT do not peel cloves; place 10 cloves in cavity of chicken. Cut stem end of parsley and stuff the flowery part in the cavity of the chicken. Tie ends of chicken legs together using cotton string. Rub outside of chicken with a dash of olive oil. Sprinkle salt, pepper and paprika over chicken, rub into skin lightly. Place sliced carrots and celery, and remaining garlic cloves, around the sides of the chicken. Place lid on crock pot, set to HIGH and cook for 4 to 4 ½ hours.
Check internal temp of chicken to make sure it has reached at least 190 degrees. Carefully transfer chicken to cutting board and tent with foil (note: my chicken literally “fell off the bone” and I had to transfer it with a slotted spoon!). Carefully remove the garlic cloves from the cavity of the chicken (you can leave the parsley in if you want or remove and discard). Press 10 garlic cloves (with a garlic press if you have one) into a saucepan; discard any remaining garlic cloves or save for later use***. Strain juices from the crock pot and discard all vegetables. Pour the juices into the saucepan that has the garlic; whisk to combine. Add 1 teaspoon dry parsley and ground black pepper to taste. Make a roux by mixing 1 Tablespoon of softened butter with 1 Tablespoon flour; add into saucepan and carefully whisk to combine. Bring to a boil over medium heat stirring always. Once gravy comes to a boil whisk for 3-5 minutes then turn down the heat to low; sauce will thicken quickly.
Pour gravy over chicken on plates, and over mashed potatoes if desired. The gravy is delicious!!! Place any leftover chicken in a sealed container in the fridge for up to 4 days.
Yields: 4 servings
***Cook’s tip: wrap and refrigerate any extra remaining roasted garlic cloves. Use garlic to spread on slices of warm French bread, mix in creamy salad dressings, toss with hot cooked pasta or add to mashed potatoes!
