This is a favorite of everyone in my family except the teen. He has sensory issues and the smell of garlic gives him a headache. Aside from that it’s a tasty meal. Just make sure you leave the skins on the garlic cloves. Otherwise you’ll have bitter garlic. Oh, and this recipe was written to fit a a Crock Pot as small as 4 quarts.
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs fresh Italian parsley
- 4 pound broiler/fryer chicken
- 2 stalks celery, cut into 3-inch pieces
- 40 cloves garlic, unpeeled
- Toasted French bread slices
Place 1 sprig of thyme, rosemary, sage, and Italian parsley inside the chicken cavity. Place celery in the crockpot. Place chicken on top of celery. Add unpeeled garlic cloves around chicken. Chop the remaining herbs and sprinkle over chicken, along with pepper. Cover and cook on Low for 8 to 10 hours (High 3-1/2 to 5 hours).
To serve, place chicken, garlic and celery on a serving platter. Squeeze roasted garlic onto toasted bread slices then spread with a knife.