So I’m not sure where I first heard of Vampire chicken, but I think maybe it was from The Wilderness Childe. Anyway, it’s quite simple: basically chicken, herbs, and a ton of garlic (enough to keep vampires far, FAR away) in the crock pot, and given my love of garlic, I had to try it eventually!
Vampire Chicken Recipe
In a crock pot, lay a few stalks of celery. Then place a whole chicken on top.
Season the chicken liberally with parsley, sage, rosemary, and thyme (like the song).
“Unwrap” 40 (or even more) cloves of garlic. The peels can stay on, or not. It really doesn’t matter.
Scatter the garlic on and around the chicken.
Cover, and cook on low-to-medium, 6-8 hours.
Check out how tender it was when I went to lift it out of the pot. Totally falling apart. The whole thing split in half when I tried to stab it.
So I lifted out the larger pieces – breasts, legs, wings, a thigh (the other thigh fell apart) and placed them on a foil-lined baking sheet, which I then put under the broiler to crisp the skin.
Then I turned my attention back to the pot.
I scooped out the pieces of chicken…
and the garlic. Which, by the way, had mellowed just the way it does when you roast it. It’s super-soft and would be awesome spread on sourdough bread with butter, but I just ate it with the chicken since sourdough is a rare occurrence around here. So delicious!
Then I strained the broth. Woo! This will be awesome in soups later this week. I also returned the bones and random chicken parts to the crock pot with some water and apple cider vinegar, to make more stock. I love soup!
Oh, and don’t forget about the chicken under the broiler! By now it’s done crisping up. Mmm! Salt and pepper to your taste, then…
Eat it! It was awesome. I was going to make carrots with it, but er… didn’t. The chicken and garlic were really good though!