Crockpot = love recipes
Crockpot lemon garlic chicken
1 4-5 pound fryer
2 lemons
6-8 cloves of garlic, half minced, 2 smashed
salt
pepper
Onions 2-3 small, sliced
baby carrots cut in half, about 1 dozen
A few pieces of celery
Put onions, carrots, celery in bottom of crockpot. Rinse and pat dry chicken (don't forget to extract the giblets). Salt and pepper chicken, including cavity. Fill cavity with 1 lemon cut in half with juice squeezed into cavity from one and the other's juice reserved. Toss smashed garlic cloves into cavity too. Put in crockpot. Squeeze juice from last remaining lemon over chicken and toss in the rest of the juice too. Cook on high 1 hour and reduce to low for 8-10 hours.
Strain stock and chill and skim fat next day.
Next day: Lemon chicken pasta
about 1 cup to 1.5 cups of chicken from above, in bite size pieces picked clean of bones
1 small onion
2 garlic cloves
2-3 tbsp of stock
1 tbsp olive oil
salt
fresh ground pepper
1 lemon
2 oz mozarella or italian cheese blend, shredded
1/2 pound farfalle (bowtie pasta)
Heat water to boiling for pasta and preheat oven to 400 F. Meanwhile heat olive oil in nonstick skillet. Add onions and saute/carmelized for about 10 minutes. Toss in garlic, chicken, 1-2 tbsp of stock, salt, pepper, and 1/2 lemon of juice and simmer on low. Add pasta to boiling water and cook til al dente. Drain pasta and add chicken mixture. Put mixture in casserole dish and squeeze other lemon half on top and more pepper if desired. Top with cheese and pop in oven til hot and cheese is melted. Yum.
Yay for crockpots! Soon up---ribs!
1 4-5 pound fryer
2 lemons
6-8 cloves of garlic, half minced, 2 smashed
salt
pepper
Onions 2-3 small, sliced
baby carrots cut in half, about 1 dozen
A few pieces of celery
Put onions, carrots, celery in bottom of crockpot. Rinse and pat dry chicken (don't forget to extract the giblets). Salt and pepper chicken, including cavity. Fill cavity with 1 lemon cut in half with juice squeezed into cavity from one and the other's juice reserved. Toss smashed garlic cloves into cavity too. Put in crockpot. Squeeze juice from last remaining lemon over chicken and toss in the rest of the juice too. Cook on high 1 hour and reduce to low for 8-10 hours.
Strain stock and chill and skim fat next day.
Next day: Lemon chicken pasta
about 1 cup to 1.5 cups of chicken from above, in bite size pieces picked clean of bones
1 small onion
2 garlic cloves
2-3 tbsp of stock
1 tbsp olive oil
salt
fresh ground pepper
1 lemon
2 oz mozarella or italian cheese blend, shredded
1/2 pound farfalle (bowtie pasta)
Heat water to boiling for pasta and preheat oven to 400 F. Meanwhile heat olive oil in nonstick skillet. Add onions and saute/carmelized for about 10 minutes. Toss in garlic, chicken, 1-2 tbsp of stock, salt, pepper, and 1/2 lemon of juice and simmer on low. Add pasta to boiling water and cook til al dente. Drain pasta and add chicken mixture. Put mixture in casserole dish and squeeze other lemon half on top and more pepper if desired. Top with cheese and pop in oven til hot and cheese is melted. Yum.
Yay for crockpots! Soon up---ribs!