Urban Garlic Chicken
makes 2 entrees, 4-6 servings each
2 whole chickens (each 4-5 lbs.)
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 Tbsp. minced garlic (about 9 cloves)
1 Tbsp. dried thyme
2 tsp. salt
1 tsp. black pepper
2 carrots, peeled & cut in half
2 celery stalks, cut in half
1 onion, peeled and cut in half
2 (1-gallon) freezer bags
2 (1-quart) freezer bags
Rinse chickens. Remove neck & giblets; discard. Pat dry. Combine oil, vinegar, garlic, thyme, salt, and pepper in a small bowl.
Place chickens, breast side up, on a work surface. Gently loosen skin on breast and legs by working your fingers between skin and meat. Using half the marinade for each chicken, rub under and over the skin and in the cavity. Put one chicken in each 1-gallon bag.
Divide carrots, celery, and onion evenly between the 1-quart bags and seal. Place one bag of vegetables directly into each bag of chicken. Freeze.
Urban Garlic Chicken Date:___________
Oven directions: Thaw. Place chicken, breast side up, in a greased baking dish. Put vegetables in cavity. Roast in 325° oven for about 1 1/2 hours (thermometer reads 180°).
Crock Pot directions: Place frozen chicken & vegetables in crock pot. Cook on low 8-10 hours. Drain juices (for gravy) and bake uncovered crock in 350° oven for 15 min. to brown the skin.