Friday, October 7, 2011

Lemon Garlic Crockpot Chicken

I needed something quick and easy on a rare rainy southern California day. I decided to break out the crock pot to make my version of a recipe found at Civilized Caveman. This is lemon garlic crockpot chicken and it warmed our cold wet evening. I served it with cauli-rice pilaf (recipe below) and green beans. If you love garlic as much as I do, you should certainly check out this yummy goodness...

Lemon Garlic Crockpot Chicken

1 Whole Chicken 3-5 Lbs
40 Cloves of Garlic, peeled 
1 Whole Lemon
Olive oil
1 White onion, sliced
Salt and Pepper to taste
21 Seasoning Salute (Trader Joes) or Mrs. Dash

Line the bottom of your crock pot with your sliced onions and all of your peeled garlic
Wash your chicken under cold water and then pat dry
Cut your lemon in half and squeeze the juice into a bowl then add oil wisk to combine then pour all over bird.
Season the inside and outside of your bird generously with salt, pepper, and 21 seasoning  blend
Place the lemon halves inside the cavity of your chicken
Place your chicken on top of your onions and garlic
Put the lid on your crock pot and cook on low for 6 hours
Once your chicken is cooked, remove the chicken and place on a plate, shred all chicken away from the bone and place back in the broth with the onions and garlic
Throw away the carcass and enjoy the garlicy, oniony, and lemony chicken 

Cauli-rice Pilaf

1 head of cauliflower pulsed in food processor until rice-like
1 Tbsp bacon fat
1 Tbsp butter
1/2 C shredded carrots
3 scallions sliced
1 clove garlic (minced or pressed)
1 small onion diced
1 tsp chicken bullion
salt and pepper to taste

Melt oils in pan. Add carrots, scallions, garlic, and onion. Sautee until fragrant - about 3 minutes.
Add cauli-rice, then chicken bullion. Stir to combine.
Let cauli-rice and other veggies spend some time getting to know eachother in the pan -- about 5 minutes should suffice. Add salt and pepper to taste. Serve it up!

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