Recipe Source: Fix, Freeze, Feast (titled, Urban Garlic Chicken)
Makes 2 entrees, 4-6 servings each
1 Two-Pack (8-10lbs total) whole chickens
1/4c. olive oil
2T. red wine vinegar
1T. Minced garlic
1T. dried thyme
2t. salt
1t. black pepper
2 carrots, peeled and cut in half
2 celery stalks, cut in half
1 onion, peeled and cut in half
2 one gallon freezer bags
2 one quart freezer bags
1. Rinse chickens and remove giblets and neck and discard. Pat chickens dry with paper towel.
2. Combine oil, vinegar, garlic, thyme, salt and pepper in a small bowl.
3. Place chickens on a work surface. Work half the marinade for each chicken, under and over the skin, and in the cavity. Place a chicken in each freezer bag.
4. Divide carrots, celery, and onion evenly between the one quart bag . Seal and place in the bag with the chicken. Seal and freeze.
To Cook in Crockpot:
Place frozen chicken and veggies in crockpot with a removable insert. Cook on low 8 to ten hours. Drain, save, and cool the juices. Place uncovered crock in 350 degree oven for 15 minutes to brown the skin. Heat the juices to make a gravy or reduction.