Amazing……………………….absolutely amazing……………………..YOU must try this!

CROCK-POT 40 CLOVE GARLIC CHICKEN
* From Susanne @ Living to Tell the Story

1 large broiler/fryer whole chicken (as big as your crock will fit)
thyme, rosemary, sage, parsley
salt
fresh ground pepper
40 cloves UNPEELED garlic
2 stalks celery, washed and cut into 3 inch pieces
baguette or french bread slices, toasted

Place the celery slices on the bottom of the crock. Season the chicken in and out with salt, pepper, and generously with the herbs. Place on top of the celery. Place the cloves all around and on top of the chicken. Cover and cook on low 8 hours.

Remove chicken and celery to serving platter. Remove garlic to small bowl.

GRAVY
1/4 cup cream
2 – 3 tablespoons cornstarch
salt and fresh ground pepper to taste

Skim the fat off the liquid in the crock-pot. Turn to high. Add the cream. Mix cornstarch with a small amount of water until smooth and add to liquid. Stir, cover and heat until thickened. You can pour some on the chicken and put the rest in a gravy boat. We served it with noodles.

The roasted garlic can be squished out of it’s skins onto the toasted bread. We had enough left over to make yummy roasted garlic mashed potatoes the next day.
Ok, being on Weight Watchers, I did not make the gravy or serve it over noodles…but this was absolutely amazing!   It just falls right off the bone!  I’ve NEVER had chicken so tender!  I served it with brown rice, a vegetable medley of green beans, wax beans and carrots, the toasted bread and an herb salad.  Yum!  This will be made again in our household!