vampires beware

This week's crock-pot creation is 40-Clove Chicken. Last week our grocery store had whole cut-to-order chicken for only $.99 lb. Of course I could not resist the deal and was on the hunt to find a recipe using cut-up bone-in chicken. I chose the recipe below from crockpot365.blogspot.com.

I remembered that Costco has a large container of peeled garlic for only $5; and although 40 cloves barely made a dent in the giant container, it was totally worth it as I hate peeling garlic. I think I will have to experiment with freezing garlic soon! We spread the cooked garlic on to fresh Italian bread which was good (although overpowering).

Honestly, we both thought the chicken was just "eh". With the exception of the garlic, it didn't seem to have much flavor. If I were to make to this again, I would add some tyme and/or rosemary.... but it's not likely I will make it again. I much prefer my rotisserie crock-pot chicken recipe. I think I will make that next week. Perhaps soon I will try the "real" 40-clove garlic chicken recipe from Williams-Sonoma with all the leftover peeled garlic.

40-Clove Crock-Pot Chicken

* 3-5 lbs cut-up chicken
* 1 large onion, sliced
* 1 Tbsp. olive oil
* 2 tsp. kosher salt
* 2 tsp. paprika
* 1 tsp. pepper
* 40 whole garlic cloves, peeled
* white wine (optional)

Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion. I also added a splash of white wine

Cover and cook on low for 6-8 hours, or on high for 4-6. I had it on low for 8 hours and it started off mostly frozen. (I had only taken it out of the freezer the night before and it was not completely defrosted in the morning.

Since we were having a guest over, I decided to make a Bourbon Pecan Pie as well. The first time I made this recipe it was so incredibly delicious, even I was shocked! But what else can I expect from Paula Deen!

Bourbon Pecan Pie

* 1 cup sugar
* 3 tablespoons butter, melted
* 1/2 cup dark corn syrup
* 3 large eggs, beaten
* 1 1/2 to 2 cups pecan halves
* 2 tablespoons good-quality bourbon
* 1 (9-inch) deep-dish pie shell, unbaked

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25-40 minutes, or until pie is set. Remove from oven and cool on a wire rack.