Garlic Rosemary Chicken
1 (5 pound) roasting chicken, skinned
2 (5 inch) rosemary sprigs
2 celery stalks with leaves, each cut into 4 pieces
2 small onions, quartered
16 garlic cloves
1 T lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
Rosemary sprigs (optional)
1 lemon, halved (optional)
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry.
Trim excess fat. Place 2 rosemary sprigs, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken, and tie legs together with twine. Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting, and cook 6 hours or until chicken is tender. Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary sprigs and lemon halves, if desired.
What I do: My chicken is usually between 3 - 4 pounds and I don't remove the skin. I have used dried rosemary but do use a real lemon (as opposed to an artificial one; those are hard to juice).
I don't measure things unless I'm baking so I'm pretty sure I've never used 16 cloves of garlic. And I never have twine for the legs. I just tell that chicken to be a good little bird and keep her lugs tucked in. Also I have hurried the cooking process by cooking on high for 4 - 5 hours.
But this chicken turns out really well and somehow it even browns!
|recipe from this book|