Crockpot 20 to 40 Clove Garlic Chicken

I came across this recipe before the holidays, while reading the blog, A Year of Slow Cooking. I had heard of it before, but never seriously thought about making it. However, this time, it just seemed to intrigue me to no end. Although I’m a garlic lover, I wasn’t sure if I should balk at it (20 to 40 cloves of garlic seems outlandishly extreme), or gamble and give it a shot. Curiosity got the best of me and I decided to give it a whirl (the whole time holding my breath in anticipation of a major recipe failure). I opted for chicken thighs, since I had a large package in the house already. The original recipe calls for 3 to 4 pounds of chicken, so I used the lower number of garlic cloves to compensate for any weight difference (but, I didn’t cut back on the onion and seasonings). Fortunately, I had recently purchased a package of (vacuum sealed) pre-peeled garlic, which was a big time saver. Within 5 minutes, I had everything in the crockpot. Nothing left to do but wait. Two hours later, I knew it was going to be a success. The aroma that permeated the kitchen was enticing. After tasting the chicken, I never would have imagined that something so delightfully rich and almost nutty in flavor came out of a crockpot. Don’t let the number of garlic cloves alarm you, as it really does mellow out while roasting (although, I’m still not certain I would ever be brave enough to attempt the full 40). I served it all over brown rice; and it was sensational!

I made some small adjustments to the original recipe (which is reflected in recipe below), so you can experience the same wonderful results I did. I used 10 boneless, skinless chicken thighs, 20 cloves of garlic, 2 small onions (instead of 1 large) and I cut back on the salt.

Cut onions in half. Peel then slice.

Separate garlic heads into cloves and peel. If you find pre-peeled garlic at your local grocery store, it would be a big time saver. Pre-peeled garlic is not expensive, and is worth the time it saves. However, if you do have to peel the garlic, here are some tips that may make the job easier. 

TIP 1: Put unpeeled cloves in boiling water for 60 seconds, then peel. (I haven’t tried this, but it works for Ina Garten.)

TIP 2: Separate garlic heads into cloves. Place unpeeled cloves in a medium-size metal mixing bowl. Then place another metal mixing bowl (of same size) inverted over the top. Holding the bowls firmly, vigorously shake the garlic for 1 minute. When you remove the top bowl, you’ll see that most of the cloves will be peeled. There will be some, though, that you will still have to peel.

Spread onion slices evenly over bottom of crockpot.

In large bowl, mix the chicken with the olive oil, paprika, salt, pepper and garlic cloves (don't be afraid to mix it up with your hands, you'll get better overall coverage of the spices that way). I used Spanish paprika for a little more zest. Smoked paprika would be a good option, as well. You don’t want to omit the paprika, as it gives the chicken nice color (that you wouldn’t normally get from a crockpot).

Pour chicken mixture over onions in crockpot. Do NOT add water (or any other liquid to crockpot). The chicken and onions will produce ample liquid. Cover.

Cook on low for 6 to 6-1/2 hours (half that time if cooking on high). I used boneless, skinless chicken thighs and they were done in 6 hours; but legs (or bone-in parts) may take a little longer (7 to 8 hours). After the 6 hours, I just turned the crockpot to warm until I was ready to serve it. The thighs came out perfect; still moist and tender on the inside and irresistibly flavorful.

About the only other changes I might make the next time would be to add some fresh rosemary and thyme. Other than that, I wouldn't change a thing!  

This is great served over rice or pasta. 

CROCKPOT 20 to 40 CLOVE GARLIC CHICKEN
Source:  A Year of Slow Cooking (slightly adapted)
Posted by: www.meldingmagic.com

INGREDIENTS:

•     2 to 3 pounds chicken, legs or thighs (or combination of parts)
•     2 small onions, cut in half then sliced
•     1 Tablespoon olive oil
•     1-1/2 teaspoons kosher salt      
•     2 teaspoons paprika
•     1 teaspoon ground black pepper
•     20 to 40 cloves garlic, peeled, but intact (for convenience, pre-peeled recommended)

DIRECTIONS:

1. Place onion slices on the bottom of crockpot. In a large mixing bowl, toss chicken parts with olive oil,
   salt, paprika, pepper, and all of the peeled garlic cloves. Pour into crockpot, on top of the onion.
2. Do not add water.
3. Cover and cook on low for 6 to 6-1/2 hours, or on high for half that time. Chicken-on-the-bone may
   need additional time. If you use drumsticks, the ones on the side will brown and may stick to the sides
   of the crockpot, burning a bit. Rearrange them with tongs an hour before serving.

Servings: 4 to 6