Roasted Chicken

Crockpot Rosted Chicken (Rotissary Style)
Modified from A Year of Slow Cooking
1 whole chicken, skinned (4-5 pounds)
3 TB Essence of Emeril
3 tsp Minced Garlic
1 small onion, quartered
Remove the skin and innards from the chicken cavity.  Rinse bird.  Rub the spice mixture all over the bird, inside and out. Place garlic and onion inside the cavity.  Place the bird, breast side down, in the crockpot.
Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8.

Herb Garden Chicken Slow Cooker Recipe

From A Year of Slow Cooking

The Ingredients.

serves 4 adults and probably an extra 2 kids.

1 (5-pound) whole chicken, skinned

2 tablespoons olive oil

1/4 cup powdered Parmesan cheese (or grated. whatever.)

 1 tablespoon dried parsley

1 teaspoon dried sage

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon garlic powder

The Directions.

Use a 6-quart slow cooker. Using poultry shears, skin the bird the best you can, and remove the neck and gizzards (oh ick) from the body cavity. In a small mixing bowl, combine all of the spices with the Parmesan cheese and set aside. Rub the olive oil all over the bird, inside and out, and place it into an empty slow cooker. 

Sprinkle on the cheese and herb mixture, and rub it into all sides of the bird, shoving a bunch inside. Do not add water.

Cover and cook on low for 7 to 8 hours, or on high for 4 to 5. Check the internal temperature of the chicken with a meat thermometer to ensure doneness. The meat will be quite tender and fall from the bone easily.

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