Guest guest Posted May 31, 2002 Report Share Posted May 31, 2002 Great recipe and good way to get your garlic! I would substitute the dark meat for white boneless breasts and you can decide how much salt to use And my favorite: chicken with 40 cloves of garlic:In a crockpot layer boneless skinless chicken thighs, sprinkled with salt, pepper and as many cloves garlic as you want. The garlic mellows as it cooks and is spreadable. And it doesn't give you garlic breath.No water, no spices necessary, no fats, nothing. Just layer the chicken and garlic, put the lid on and let it cook all day. It makes its own juice which you cansave or eat or discard, make gravy with, or pour over rice... Quote Link to comment Share on other sites More sharing options...
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