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1
You can easily make you own garlic oil a week in advance by peeling a head of garlic and placing cloves in a lidded jar of extra virgin light olive oil.
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2
Store in cupboard away from heat sources.
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3
As you use, replenish with both new peeled cloves of garlic and extra virgin light olive oil.
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4
Mix oil and all herbs and spices together in a small bowl.
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5
Remove giblets from chicken cavity.
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6
Thoroughly rinse whole bird inside and out, dry well with paper towels or cloth.
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7
Fold wing tips behind drumettes and, making a knife slice in the skin 2-3 inches down at both sides of the neck opening, slip each drumstick end through the slice in the skin.
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8
Thoroughly rub oil and herb mix inside and outside the dry bird.
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9
Pour a small amount of pickle juice in the crock pot bottom.
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10
Place the whole bird, back side up/breast side down in the crock pot and slowly pour remainder of pickle juice over the bird.
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11
Cover with a lid and cook 8 hours on low (perfect for a nights sleep!).
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12
Awaken to glorious aromas!
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13
Turn off pot, uncover and allow chicken to cool to handling stage.
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14
Debone bird, remove skin and pull chicken with a fork.
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15
Keep and use the juice.
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16
I suggest you refrigerate it overnight, allowing the chicken fat to harden so it can be removed more easily.
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17
Use this scrumptious chicken for any recipe you can think of.
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18
The flavor is unique and to die for!
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19
Suggestions:
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20
I always use my first batch to make TNT Tacos: Mince yellow sweet pepper, finely slice sweet onion, dice cucumber, chop Roma tomatoes, diced avocado, finely grate fresh Parmesan cheese, and quarter fresh limes.
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21
Grill whole grain tortillas over an open flame for a few seconds each side, then immediately sprinkle parmesan on each cheese shell.
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22
Mound with fresh spinach leaves and remaining vegetables.
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23
Top with TNT chicken, and 1/4 1/2 squeezed lime.
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24
Roll up and sprinkle with more Parmesan.
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25
Have plenty of napkins or paper towels on hand and enjoy!
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26
So yummy!
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27
Any additional spices can be added to portions of the pulled chicken to alternate flavors appropriate to other influences of culture, i.e.
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28
Chinese 5-spice for stir-fry, chili powder and cumin for Mexican, turmeric and curry for East Indian, etc.
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29
Let your imagination roll with this basic recipe, or just serve it from the crock pot along with you favorite side dishes and a salad!
