What goes best with potato latkes, in my opinion, is a roasted chicken. However, we rarely have the time to get one in the oven, so we put one in the crock pot early in the day and tease the dogs all afternoon with the aromas eminating from the kitchen.
Here's how to make a killer crockpot chicken:
Wash and dry a 3-4 pound roasting chicken. Loosten the breast skin the chicken and insert a sprig of fresh rosemary under each side of the breast skin. Rub the chicken all over with Bell's Poultry seasoning and garlic powder.
In the bottom of the crock, place 4 cloves of garlic, 4 large carrots chopped into 2-inch pieces, a whole onion cut in quarters, 2 celery stalks cut into 2-inch pieces, 4 red potatoes cut into quarters, 1 small bunch of dill, 1/2 cup dry sherry, 3 chicken buillon cubes, 1 tablespoon kosher salt, and 1 teaspoon fresh ground black pepper. Place the whole chicken on top, cover and set the cooker on low for 8-10 hours.
Take the chicken out of the crock pot when done, place it on a platter, cover it with aluminum foil for 15 minutes, and then carve and serve with the latkes and unsweetened apple sauce.
Wonderful holiday dinner from a long-standing family tradition.