slow cooking expert and mom to three
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A Year of Slow Cooking

Wednesday, April 8, 2009

Slow Cooker 20 to 40 Clove Garlic Chicken


This is a reader recipe sent in by Veronica.

Thank you so much, Veronica-----this is a fantastic recipe. She usually uses about 20 cloves of garlic, and I tried to go up to 40 cloves, but ended up only having 33 in the house to use. I used two packages of drumsticks for the chicken, but you could easily throw a whole bird in or use 3-4 pounds of your favorite chicken parts.

The Ingredients.
serves 6


3-4 pounds chicken
1 large onion (or 2 bitties, like I used), sliced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact

The Directions.

I used a 6 quart oval slow cooker. Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion.

Do not add water.

Cover and cook on low for 6-8 hours, or on high for 4-6. The longer you cook chicken-on-the-bone, the more tender it will be. If you use drumsticks, the ones on the side will brown and may stick to the sides of the crock, burning a bit. If this bothers you, you can rearrange them with tongs an hour before serving.
I cooked our chicken on low for 7 hours, then kept it on warm for another 2.

Veronica serves her chicken with a salad, mashed potatoes, corn, and green beans. I served it with quinoa and asparagus.

The Verdict.

This is wonderful! The onion and garlic had a mild, nutty garlic flavor that was a bit sweet. Some of the larger cloves of garlic that were still intact were kind of strong---they itched my nose. The kids ate the chicken (no onions or garlic for them) dipped in bbq sauce. Adam and I each ate 3 drumsticks that night, and I used the leftovers to make some amazing fried rice last night.

Thank you so much, Veronica!

more chicken, bawk-bawk-bawk:

Vietnamese Roasted Chicken

Adobo Chicken
Whole Roasted
Rotisserie Roasted
Lemon and Herb Roasted


99 comments:

Just Another SAHM said...

I have always meant to make this but have never gotten around to it. I think you've convinced me to actually do it! :)

Anonymous said...

I make a very similar recipe in the oven, and use the bones and juices to make broth, which becomes the BEST chicken noodle soup in the world! The rich, garlic flavor is incredible!

Kathy said...

I have seen several variations on this recipe and even though it sounds good, I just never seem to make it. This is the first one that I have ever found make in a crock pot, so I will give it a try. Thanks for sharing it!

Vashti said...

Ohh YUM! I have just called my hubby and told him to pick up a stack of garlic on his way home from work! I am going to make it tomorrow.

CalvaryGirl said...

That's a LOTTA garlic! but I bet it's quite healthful in that sense, too. I might have to try that soon. Quite economical!

~*~ Wendy ~*~
Wordless Wednesday: Vacation Pics
New Layout: Virginia Vacation

Darlene - Our Creative Life said...

Sounds DELISH!!

Melanie said...

I make this in the oven also and serve it with bread and then use the garlic to rub on the bread, so yummy! You could probably use it for mashed potatoes also!

Charisse said...

I have not been back here in awhile as I have been crazy busy. But I must say all of your recent recipes sound delicious. I do not eat pork so I was avoiding your site for a while. But I finally came back and read the last couple recipes to catch up. This looks sooo yummy that I may have to try it. After all, my life motto is, "there's no such thing as too much garlic."

Sadie said...

My husband made Chicken and 40 cloves one night, and my oldest daughter got so sick from it he vowed to never make it again. I think it was just too much garlic for her! (It tasted so good though!)

Trailer Trash said...

Yum, This looks Sounds AWSOME!
I can't wait to try it.
xoxo
trailer trash

SeaBreeze said...

I'm amazed you hadn't made this before. This is a bi-weekly STAPLE in my house. SOOOO Yummy and you can use the roasted garlic after as part of a dip.

Leann I Am said...

WOW! I would love to try something like this...but my family isn't as crazy about garlic as I am. Did the chicken itself have a strong, garlicky flavor? I could probably pull it off if the chicken weren't that potent.

It does sound really good, though! I might just make it for myself and make grilled cheese or something for the rest of them!

GFE--gluten free easily said...

Wow, a lot of garlic, but it sounds good to me! For hubby, maybe not so much. Maybe for a girlfriends' dinner!

Shirley

Marlyn said...

Leftover shredded chicken from this makes fabulous chicken tacos.

Michelle said...

Isn't it a wonderful recipe?? We love it too.

Darcy said...

Wouldn't you be confined to your home (smell of garlic) for a couple of days afterwords? It sounds wonderful, but I made something like this several years ago, vermouth was part of the recipe too if I remember correctly.

Ladiebug said...

I love garlic chicken! I will definitely have to try this one out! Dont you just love quinoa? I just recently found it and try and put it on our menu weekly. It is oh so good!

Melynda said...

Oh good, another use for drumsticks! This will hit the crock this weekend. thanks.

ellipses said...

I am so making this right now! yummy!! i brought my little boy home with a viral infection from my moms... this might clear his sinus's! ha!

Lauri Ann said...

Every time I click over to see what you're up to I have a little twinge of panic that you're not going to be here. LOL. Thank goodness you are and still cooking up delicious dishes, as always. I'm really going to have to buy your book so I can have it all.

Heather said...

wow I have this recipe for the oven and never even thought of making it in the crockpot, I'll have to try it!

Anonymous said...

Honestly I couldn't even taste the garlic but a slight undertone. It was delicious.

Anonymous said...

I made this today and I must say the house smelled amazing while it was cooking. As others said I've seen the oven version but never made it. Thank you for the crockpot version....it's delicious and I'll be making it often. Very easy to put together, hardest part is peeling the garlic. :) I used SL bone-in chicken breasts and they came out very moist.

Barb

Chrystal said...

I love this.
I take the oil and brush on bread and then broil to toast.
The garlic turns very sweet and buttery. We spread the cloves like butter on the bread.
I have never had any problems with pungency, maybe because the garlic cooks for such a long time and is sweet instead of strong.

Elaine at Lipstickdaily said...

I'm going out to buy the chicken right now. This looks amazing.

Anonymous said...

I know of your aversion to chicken skin (which I share). Did you skin the drumsticks, or leave them on?

Thanks!!!

Lisa said...

I make this all the time! I've been addicted since I visited the Stinking Rose restaurant in San Francisco. It makes amazing chicken broth also.

Alisa - Frugal Foodie said...

Yum, I love garlic, and this looks so easy!

Anonymous said...

This was so succulent!!! We enjoyed every bite. I made rice cooked in chicken broth and baked sweet potatoes.

Quoizel said...

This recipe looks amazing. i cant wait to try it out. Thanks for the post.

Tammy said...

I have been wanting to try a garlic chicken recipe like this for a long time. Being able to make it in the slow cooker makes me want to try it even more!

I also want to tell you that a couple of your recipes here have become staples in my home. I make the Vietnamese Roasted Chicken and CrockPot Indian Curry often. It's nice to be able to have restaurant-quality meals at home, with no work to do at dinnertime except to flip on the rice cooker. Thanks!

Watercolors by Susan Roper said...

I made this immediately upon seeing the recipe. I was going to the store anyway, so bought a whole chicken and I already had a lot of garlic. It was wonderful last night, we enjoyed it so much. I pulled off the meat from the bones before serving the chunks over rice and will use the bones to make crockpot chicken stock today....another yum!

Thanks for continuing to supply us with great ideas!

Katie Flanagan said...

Hey, Stephanie. I made a great roast in the crock pot today. I bought a 2 lb roast (living overseas-- no clue what cut), ribbed it with salt, pepper and rosemary, cut slits in the roast and stuffed them with pieces of garlic. I browned the roast on both sides then cooked it in the crockpot with 1 cup of red wine, 2 sliced onions and some chunks of carrot. YUM!

Elaine at Lipstickdaily said...

I made this over the weekend . . . awesome . . . AND I made the chicken enchiladas with the leftovers the next night . . . AWESOME. Mixed some of the chicken with some nonfat yogurt, added a packet of dried taco seasoning, rolled in a tortilla, covered with bottled enchilada sauce and cheese and baked. Outstanding!

Cottonpickinfarm said...

I made this a couple days ago. The next day was chicken salad made with leftovers. Absolutely fabulous! Thank you for sharing this recipe with everyone.

Cottonpickinfarm
www.cottonpickinfarm.blogspot.com

vegeta0222 said...

I'm so glad you liked it Steph! I really want to do a blog when things settle down on my end. Hopefully it will be as popular as yours! Oh did you try the mashed potato recipe I gave you?

Nikki said...

This is probably a stupid question but don't you have to put in more liquid for a slow cooker to do its thing? Also, does it make a difference if you use boneless ckn breasts? Thanks for the great ideas!

Crockpot Lady said...

Hi Nikki,
it's not a stupid question at all! In "the olden days ;-)" many people literally drowned their meat in liquid before slow-cooking. I've found through this experiment that while that works, the meat turns out pretty smooshy and doesn't have much flavor. 1/2 to 1 cup of liquid is plenty a lot of the time for meat, especially meat on the bone.

if you were to do this recipe with boneless, skinless chicken, I'd throw in a cup of white wine or some beer, or some apple juice.

If you find that your crockpot releases a lot of steam and your meat dries out lots, you can put a layer of foil over the crock part, then put the lid on to help trap the steam. Be VERY careful when removing the foil, the trapped steam will be super hot!

I hope this helps a bit,
steph

Becky said...

This looks amazing and I'd love to try it, but I know my husband won't eat the garlic. Other than rubbing it on bread, are there any other brilliant ways to use the roasted garlic cloves so that they won't go to waste?

Anonymous said...

This was a nice dish. Chicken was moist and flavorful. I used a whole chicken which I split and also added a few sprigs of rosemary I had in the freezer...yum

WrayLynn said...

Okay, so I forgot to pick up kosher salt and paprika. Can I use regular salt and sub something for the paprika? Or, should I run back by the store?

Crockpot Lady said...

Do you have seasoned salt? You could use that for both (just use 1 tsp).

or use 1 tsp reg salt and 1/2 tsp cumin, 1/4tsp (or less) cayenne.

I think. :-0

--steph

Saph @ Walk With Me said...

What's the difference between regular and kosher salt?

reprehriestless warillever said...

The kids helped me peel the garlic before we headed out to do errands. Watch out world!

(The end result tastes great, though!)

Sarina said...

Just a quick comment to say I miss your posts! I hope you will do some more soon :) Your crockpot recipes are a lifesaver!

Anonymous said...

I made this last night with frozen, skinless chicken breasts and it was AMAZING! So yummy that I wanted to drink the broth. I think next time I'll throw in some really thick noodles at the last minute to make the best chicken noodle soup in the the world!

Pam said...

Used a whole chicken, cut up, and while I was making the sides, the kiddos sat on the counter gobbling up the chicken - at least half of it was gone before dinner was on the table.

Thanks for another great recipe!

Anonymous said...

Well, I tried this yesterday and burned it. We were able to salvage enough chicken for the two of us to have something of a dinner, but the onions and garlic were disgusting, dark brown pieces of bitterness. I had it on low for 8 hours and then on "keep warm" when I got home from work. Maybe I needed to add liquid? I'm bummed.

Saph @ Walk With Me said...

Just made it today! It tasted great!
Awesome recipe!

Anonymous, what kind of crockpot do you have? Ours cooked for 10 hours on low cause we don't get home earlier than that and it came out fine. It even had lots of liquid when I didn't even put any in the pot.

VJA said...

Making this right now, but I have a question - it still has 2 hours to go, but the meat is falling of the bone and clearly fully cooked. Should I switch to "keep warm?" Also, this generated a LOT of liquid (chicken fat and the onion reduction), so I strained all but maybe half a cup out and let it keep cooking (nobody in this house likes steamed meat). Will that make it tough/overcooked? I reserved the liquid, so should I pour it back in if I switch over to Keep Warm? My mother-in-law is coming for dinner is a couple hours, and I really don't want this to get ruined.

Crockpot Lady said...

anon, are you the Bethany that emailed me? if so, then I think we've got it sorted out. if not, email me with some more detail.

Saph, thank you. and I'm so glad that you enjoyed your dinner!

VJA, put it on warm. If you're worried that there is too much condensation in the pot, you can take the lid off for a while to help release it. The meat will continue to cook a bit on warm, but then will level off and it will just stay warm.

If you want the meat to "look pretty" for your MIL, you can take it out of the crockpot, clean the crock, then put it back in and keep it on warm.
OR, put the chicken in your serving dish, cover with foil, and keep warm in the oven.

You can absolutely retain the liquid to make a gravy or pour over the top before serving-----the garlic and onions will be quite flavorful and make a fantastic gravy.

xoxo
steph

LA Foodie said...

Thanks so much! Turned it to warm, left the lid off for half an hour, served it right out of the crockpot stoneware and it looked beautiful. Everybody loved the flavor. Plan to use the reserve juices as a soup base later in the week. Will definitely be making this one again!

Also - a tip: I buy pre-peeled garlic in sealed plastic bags. They have it at most grocery stores and Trader Joe's. Getting 40 cloves of garlic for this recipe consisted of spending $1.99 and cutting open ten little packets (and there are still 5 packets left for future use).

Alison said...

I have just come across your blog by linking various times through other blogs! I am so pleased to see that you love crock potting!!! I am also a fan. I've heard a lot about a recipe of this style with the 40 cloves of garlic, so I'm anxious to try it at some point soon. Thanks!! :)

Nikki said...

This. was. amazing. I totally cheated and used the Trader Joe's pre-peeled garlic, so it took about five minutes to throw together, and my house smelled like heaven within a couple of hours! Thanks so much! (Also, I tried the miraculous crockpot falafel recently-- it was lifechanging. How the heck does it come out so crispy? Other than MAGIC?)

Cee Tindall said...

This sounds so good. I can't wait to try this recipe. I've fallen in love with my crock pot all over again since discovering your site.

Stephanie said...

My family enjoyed this meal. Even my six year old whose a picky eater ate it. I used boneless, skinless chicken breast and only cooked it for a couple of hours. Next time, I think I'll use less garlic. I'll definitely make it again.

Jackie said...

Sounds amazing! Gotta try this with wings. Off to make my shopping list to get required ingrediants. =)

Sandy said...

I made this and there were no leftovers. I made a family size pack of legs and only got one myself. The teenage boys gobbled them down and I was deemed the best cook ever (for that night anyway). Thanks for this recipe!

Leigh said...

Does anyone have tips for making this with a whole chicken? I bought two whole chickens today and a HUGE bin of peeled garlic and I have never cooked a whole chicken before!

ReBecca said...

Thanks! This was excellet, I've made it twice!

ReBecca

Jennifer said...

I just made this for dinner. I had 33 cloves of garlic on hand so I used those. My husband thought it was too much so next time I will use only 20. I put it on at 11:45am and it was ready to eat by 5:00-but we didn't eat till 6pm. Very good recipe. I was amazed how much juice came out of the chicken! I will make this again. Thanks!

SaraK said...

Just made this today. I used 4 bone-in chicken breasts. Cooked it on low for 8 hours, the meat was a tad too dry but still very flavorful and the roasted garlic was divine. thanks for the recipe!

SPKarenO said...

I made this a couple of nights ago, I'd say about 35 cloves, two entire bunches, but the middle of one had a bunch of tiny cloves.

IT WAS FABULOUS! I just used chicken breast instead of bone-in chicken and I served it over rice.

SO delicious, we'll be adding this to our favorite recipes.

Jen said...

Made this tonight with 7 drumsticks and 20 cloves. My husband loved how the meat fell off the bone and I enjoyed the flavor, but the scent in my house was a little overpowering, probably because I'm preggers and have a sensitive nose. I hope it airs out soon. Delicious though!

Lisa in CO said...

Hiya Steph!

Well, I just made this the other night and i'm mad that it's taken me this long to finally make it because it was WONDERFUL! I've seen this recipe or close to it many times over the year and just never cooked it...i must be crazy because i love garlic.

I'll let you know that i did not have enough garlic cloves (only about 6) but i also used some minced garlic to make up the difference (about 9tsp=18 cloves). it was still great although i'll be picking up some more fresh garlic because i really enjoyed the cooked cloves. I loved that this recipe had ingredients that i almost always have in the house.

DD (almost 7) and the cat (lol...no onions of course) loved it too!
Lisa in CO

CalvaryGirl said...

Just wanted to let you know I made this today. I only got to use ten cloves, and was out of paprika, but it was still FABULOUS!! I'll definitely be making this again.

Take Care,
Wendy
aka CalvaryGirl

Mama Kalila said...

Ok... I didn't end up needing to cut the recipe... thought I wouldn't have enough chicken, but I did. Of course that was quickly followed by worrying the crockpot wouldn't hold it all, but it did. LOL

Anyways. I did it w/ 40 cloves... Have I mentioned that I LOVE garlic? I also had a very large onion instead of just a large one lol... so there was prob a little extra of that.

And... It was wonderful. Thankyou!!! Definately am making this again!

Saige said...

I have this in my crockpot as we speak...so excited!!! I did want to post a tip about removing the skins from the garlic. I saw Ina Garten boil the garlic cloves in water for 60 seconds before pealing and it was amazing. I tried it myself and it worked great too. Was very fast...which is great since that could be the most time consuming part of this recipe.
Thanks again for the recipe. Can't wait to eat it tonight!

Devon said...

This chicken is really, really good! I used what I had in the kitchen...one head of garlic (about 15 cloves) and sliced potatoes to replace the onions (which I was out of). The potatoes were such a yummy side dish! Thanks for the receipe!

Crockpot Lady said...

Hi Devon, what a great idea to use potatoes! I imagine they were wonderful.

yum. --steph

Dee said...

This was really delicious. I believe that I have attempted this in the crockpot before but had no desire to make again, this recipe is a delicious and I will definitely make again.

The only suggestion that I would make is about the cooking time. I started it at 2 and cooked it on high. It really was done quite a bit before the 4 hours listed, and I think I would have preferred it before it started falling apart. BTW, I used an Empire quartered chicken

I think the mixing everything together in the bowl with oil was the difference that really improved the dish.

Thanks for sharing.

AlaskanBelle said...

This was amazing! I have made 40 clove chicken the standard way before, but never knew you could achieve it in the crock pot. I used a whole red onion (I like the spicier flavor) and sliced it into rings. I then added about 1/4 C olive oil to the crock and started it on low while I prepped everything else. I wanted the onions to sweat a little. Half the cloves of garlic went straight into the crock with the onions, the other (after tossing w/the spices, oil and chicken) went into the skillet. You see, I didn't leave myself but 6 hours to dinner. So, I browned the chicken with the garlic, then put the cloves and garlic into the crock and put it all on high. It just fell apart and we had crusty bagets to dip in the olive oil, garlic and onion sauce. Served over rice it was fantastic! Thanks for sharing this!!

Michelle said...

This was really good! We really liked it...although be warned: you will smell like garlic. After eating this, I woke up in the middle of night to feed the baby, and our entire bedroom smelled of garlic!!! It was worth it, though :)

Anonymous said...

I just made this today for the first time..I actually did add a tiny amount of liquid but it's still unbelievable! My husband will be the happiest guy ever when he gets home tonight!! Thankyou so much for posting this recipe :-)

Four in Costa Rica said...

I have been making this recipe for years and it's so easy. You do not need to peel the garlic. It releases a lot of great flavor and the cloves just slide right out of their skins when they're done cooking. I often slip a bunch into my mashed potatoes or on bread.

MamaRae said...

i made this tonight and it was super-easy and super-yummy. even my picky husband and sons LOVED it! i served it with white wine-steamed french green beans and sweet potato biscuits. (there was supposed to be some quinoa made from the juice and some basil, but i got vetoed.)

Ally said...

I tried this for my boy's birthday last night, and the flavor was great but the chicken was (imo) a little too tender--it was mush! This was after 6 hours on low.

Christine Bilek said...

We made this last week with a large package of bone-in chicken breasts (just to get them out of the freezer!) and they turned out DELISH!!! I had to be out of the house for several hours, so I thought the bone-in would be a safe bet...turned out great, super-tender. I've used the leftovers the last few days shredded on top of my salad for lunch!

debra said...

does anyone know if i can use JUST minced garlic? its all i have. How much would i use?

thanks

Stephanie O'Dea said...

Hi Debra,

sure you can! It's usually a 1/2 tsp of so of minced jarred garlic to make up a clove. Add as much as you think you'd like!

xxox steph

Atlanta Eats and Stuff said...

WOW I am so glad I found your site. I am newbie to blogging and I want to cook more in my slow cooker so you are an inspiration!
I love this recipe "slow cooker 20 to 40 clove garlic chicken" and will try it soon.

Maria said...

I don't have Kosher salt on hand. But I do have Sea salt & regular salt. Can I use either one as a substitute?

Stephanie O'Dea said...

Hi Maria,
you can use sea salt just fine. Sea salt tastes a bit saltier than kosher, but the granules are of similar size, and in this recipe should work just fine. If you decide to use table salt, you'll need to cut the measurement in half.

--steph

Anonymous said...

The first time I tried this, my crock was too big. It was a burned garlicky mess. So, I got out my smaller crock and tried again. I followed the recipe, adding 4 chopped carrots. YUM! Thanks for the recipe. Next time I'll use part smoked paprika.

Anonymous said...

Great recipe! after cooking it one time, i've had multiple requests to cook again! I'm trying it for a pot luck next.

Dan said...

I just made this tonight. OMG, it is SO delicious. Instead of Paprika, I used Penzey's Northwood Seasonings. I didn't add salt, but I wish I had. Also, I put potatoes at the bottom of the crock pot. I wish I had added some carrots too, as anonymous above me did.

I actually think I am going to try this with paprika next time, as the recipe says. It was really good.

I usually don't eat drumsticks, but I feel like they are particularly well suited to the crock pot, as they seem to hold together well. When I cook a whole chicken, it tends to crumble.

Thanks!!

Jami said...

I just made this tonight. It was very good but some of the chicken was too dry. I used drumsticks and thin-sliced boneless, skinless breasts. The breasts that were sitting on top were like leather, the ones on the bottom in the juice were much better, and the drumsticks were perfect. I cooked them for 8 hours and they stayed warm in the pot for another 3 hours. Next time I'll cook them for 6 hours, and I'll use breasts with the bone-in. They had a very good flavor and I love how easy it was! I served rosemary and olive oil sourdough bread with it and ohmigawd did it compliment the chicken well! I smeared some of the garlic cloves on the bread like butter...so good!

Christyn said...

So excited that a friend told me about this site. I have the Garlic Ck in the Crock Pot right now....cant wait to wake up to my house smelling like garlic in the am....yum!

Anne said...

Awesome recipe; sooo easy and just delicious. Followed recipe exactly!

Lori in NC said...

This was a big hit at my house. We loved the chicken, and are planning enchiladas with the leftover chicken, and chicken noodle stock with the stock I'm going to do from the bones tomorrow. Yum! I found the pre-peeled garlic at Trader Joe's - it was a big time saver, and my hands didn't smell like garlic all day. Thanks so much!

TDE said...

I made this and it was absolutely amazing! Look forward to trying the fried rice later this week!

K. said...

This was so good! I used leg quarters because they were cheaper and because I tend to forget I have garlic, I used jarred minced garlic.

Then, I used the leftover chicken for Clean-out-the-pantry Minestrone Soup... that will be dinner tonight! Can't wait!

http://crockpot365.blogspot.com/2008/01/clean-out-pantry-minnestrone-soup.html

Amy said...

I'd like to make this in a crock-pot with a whole bird (3-4lb). I see that you said the cooking time would be the same. Would you skin the bird first?

Stephanie O'Dea said...

Hi Amy, I skin my birds because I'm kind of a weirdo freak about skin, but it's completely up to you! The cooking time will be the same no matter what.

Eileen said...

Okay, I made this tonight.
I thought I loved garlic enough.....as it
turns out, NOT 40 cloves worth!
I used 3.25 lbs of drums & thighs.
Cooked on low, 5 hours and it was ready.
Meat came out delish.
Next time, I will try 20 cloves and a chunk
of ginger.
I am now simmering cinnamon with cloves (non-garlic) to help get the house back to a normal ph balance.
Thanks Steph!

CrisM said...

This is super easy and a great dish especially for garlic lovers like myself! I paired it with some quinoa and grilled asparagus like suggested and I was really happy with it. Thanks!

Alexis Rose said...

Just made tonight and hubby said it was the best slow cooker chicken he's had! Thanks!

Laura said...

Made this tonight and we loved it! Used boneless, skinless chicken breasts so I added almost a cup of white wine and put a layer of potatoes between the onion and chicken. So easy and so good!

Unknown said...

I think James Beard is the one that came up with this recipe many yrs ago but not in a crock pot - no need to peel the garlic - just squeeze it out after - great to spread on bread/chicken/potato - will make in crock pot now - he always used legs and vermouth and tarragon

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