Specifications

Chicken with
40 Cloves of Garlic
2 pounds (1 kg) chicken thighs
(about 8 to 10), skinless, bone-in
1 teaspoon (5 ml) herbes de
Provence
¼ teaspoon (1 ml) red pepper
flakes
¾ teaspoon (3.75 ml) kosher salt ¼ teaspoon (1 ml) freshly ground
black pepper
½ tablespoon (7 ml) fresh lemon
juice
3 teaspoons (15 ml) extra virgin
olive oil
cooking spray 40 cloves garlic, peeled ½ celery rib, sliced ½ cup (125 ml) sliced onion and/or
shallots
¼ cup (50 ml) white vermouth or
dry white wine
3 tablespoons (45 ml) nonfat,
low-sodium chicken stock
freshly chopped parsley
Makes 4 to 6 servings
In a large bowl, combine the chicken thighs, herbes de Provence, red pepper flakes, salt, pepper, lemon juice and olive oil. Lightly coat the interior of the ceramic pot of the Cuisinart
®
Slow Cooker with cooking spray. Layer seasoned chicken, garlic, celery
and onions in pot. Pour in wine and chicken stock. Cover and press the on/off button to turn the unit on. Set time to 8 hours and press Low; slow cooker will automatically switch to Warm when cooking time has elapsed. Serve with chopped parsley for garnish.
Nutritional information per serving (based on 6 servings):
Calories 399 (43% from fat) • carb. 9g • pro. 44g • fat 19g • sat. fat 5g
• chol. 153mg • sod. 311 • calc. 66mg • fiber 1g
Barbecue Beef Brisket
1 beef brisket, approximately
2½ pounds (1.1 kg)
2 tablespoons (30 ml) light or dark
brown sugar, packed
2 teaspoons (10 ml) Worcester-
shire sauce
2 teaspoons (10 ml) freshly ground
black pepper
1 teaspoon (5 ml) garlic powder 1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) dry mustard 1 teaspoon (5 ml) liquid smoke 1 medium onion, peeled,
cut into ½-inch (1.25 cm) slices
½ cup (125 ml) lager or ale 2 cups (500 ml [more to taste])
Barbecue Sauce, page 38, or purchased BBQ sauce
This is a multi-step process, but well worth the effort. Because brisket is chilled
after cooking, it allows you to remove excess fat, and makes slicing easier.
Makes 6 to 8 servings
Trim fat cap on top of brisket to
1
⁄
8
-inch (0.3 cm) thickness. Do not remove it
all – it helps to keep the brisket tender and moist. Combine the brown sugar, Worcestershire, pepper, garlic powder, salt, dry mustard, and liquid smoke. Rub all over the brisket. If time allows, cover and refrigerate overnight to marinate. Make a single layer of the sliced onions in the bottom of the ceramic pot of the Cuisinart
®
Slow Cooker. Add the lager. Place the coated brisket on top. Cover and press the on/ off button to turn the unit on. Set time to 10 to 12 hours and press Low; slow cooker will automatically switch to Warm setting. Remove the brisket, onions and cooking juices from the Slow Cooker and place in a shallow pan. Cover and refrigerate. One hour before serving, remove brisket from refrigerator. Preheat oven to 375°F (190°C). Remove hardened fat and discard. Remove brisket from cooking liquid. Strain liquid from onions and reserve for another use (you will have about 2 cups (500ml). This may be frozen – it is very good to use in soups); discard onions. Slice meat thin ( /
8
-inch [0.3 cm] thick slices) while cold.* Reassemble and place in
roasting pan/baking dish. Spread 2 cups (500 ml) Barbecue Sauce evenly over the reassembled roast. Cover pan with lid or foil and place in preheated oven for 30 to 40 minutes, until heated through. Serve hot. Alternatively, the meat can be sliced thick, then shredded using two forks or fingers. Stir in sauce and reheat until it just bubbles. After reheating, the Beef Barbecue may be placed in the Slow Cooker on Low for 1 hour, then turned to Warm when cooking time has elapsed. *Thin slices will be easy to achieve using a Cuisinart
®
Electric Knife.
Nutritional information per serving (based on 8 servings):
Calories 229 (31% from fat) • carb. 14g • pro. 25g • fat 8g • sat. fat 2g
• chol. 72mg • sod. 496mg • calc. 38mg • fiber 1g
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ENTRÉES & SAUCES