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In My Slow Cooker

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Tilly2 | 16:59 Fri 25th Oct 2013 | ChatterBank
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I have a chicken, some lemon juice, a bunch of thyme, olive oil and "$ cloves of garlic.

Mr. Till has just come back from bowls, opened the front door and exclaimed, ' Flippin' eck, that's blowing my flippin' head off!' He didn't say flippin' eck

Do you think I've overdone it?
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Since garlic's a trochee, it's technically fine At the start of an otherwise iambic line, But on one received truth you can safely depend, It's no sort of word to be used at the end.....☺
19:01 Fri 25th Oct 2013
So you're nekkid then?
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Gawd! ^^^^^it should say 24 cloves of garlic.


nekkid, craft? In this weather? Noooooooooooooooooooo!

24 cloves of garlic?

You'll have no bother with vampires until the next millennium!
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I'm preparing for Halloween, Boo.
probably by about "£ Tilly ;)
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Sloopy, that made me laugh!

It was a recipe on Yahoo for using Superfoods. I though I'd try it. The bloke in the film used three whole bulbs. I've only used two.
three whole bulbs for teensy chook???!!

...thud
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Honest. Three whole bulbs.
might be a lot less effort to just roast the garlic and waft a chicken stock cube over it at the end?
Had that once Tilly, although the chuck was roasted in the oven and I think grapes with the garlic. It was lovely
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I'm going to pop it in the oven for half an hour to crisp up. I will leave the garlic in the pot and use the stock for some concoction tomorrow.
it sounds like you got the makings of a really good garlic soup there then Tilly
Tilly, as far as I can remember, the roasted cloves which pierced through the chicken skin were served with it and were delicious
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We are just having half of the chicken with new potatoes and salad. The garlic chicken stock is now cooling in a bowl.

The other half of the chicken will be thrown in the stock tomorrow and Bob's your uncle.
that should blow away trick-and-treaters as far afield as Exeter.
you did say 24 cloves of garlic.......?
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initially, boxy, I said "$ cloves of garlic. Yes, I said 24. It's a lot isn't it?
show me a bank, whereon I'll have a wild thyme.
I've just made half an acre of parkin, should be lovely and sticky by next weekend's bonfire get together.
A place in Gib where we used to eat did a brilliant tagine and I got the recipe from the owner. It was soooo garlicky but when I asked him why, it used three heads of garlic, he said as we got very small Moroccan garlics, it needed a lot. However, we'd had a trip round into Spain and got some lovely big garlics which were definitely too much.
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Jno, you are very Shakespearean today. Have you been to sleep yet?

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