INGREDIENTS
2sprigs fresh rosemary
2sprigs fresh sage
2sprigs fresh Italian parsley
1cup chicken broth
40cloves garlic, unpeeled
1teaspoon salt
1⁄4teaspoon ground black pepper
4lbs whole chickens
2stalks celery, sliced
1loaf French bread, sliced
Place 1 sprig thyme, rosemary, sage and parsley in chicken cavity.
Place celery in crock pot.
Put chicken on top of celery.
Pour chicken stock around the chicken.
Add garlic around chicken.
Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken.
Cover cook on Low 8- 10 hours or on High 4- 6 hours.
To serve, place chicken, garlic and celery on serving platter.
Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.
ENJOY!
Place celery in crock pot.
Put chicken on top of celery.
Pour chicken stock around the chicken.
Add garlic around chicken.
Chop remaining herbs. Sprinkle herbs, salt and pepper over chicken.
Cover cook on Low 8- 10 hours or on High 4- 6 hours.
To serve, place chicken, garlic and celery on serving platter.
Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.
ENJOY!
