Crock-Pot Roasted ChickenC

By Pattywak

Ingredients

• one 3 to 4-lb whole chicken
• 1 about 1 tsp coarse salt
• 1/4 about 1/4 tsp freshly ground black pepper
• 1-2 oranges, quartered
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary

Preparation

Step 1

Rinse the chicken, removing any organ meats from the cavity (discard or reserve for another use), and pat dry. Sprinkle lightly with salt (use less than you normally would for an oven-roasted chicken, otherwise your reduction sauce will be too salty) and pepper. If you have the time, allow to rest on a clean plate and come to room temperature, about 30 minutes.
Squeeze one or two of the orange sections into the cavity of the bird, then stuff the squeezed orange sections in. Crush the fresh herbs a bit, between your hands, to release the fragrant oils, then add these to the chicken cavity. Truss the legs together, to keep the bird compact, then transfer to the Crock-Pot, using a roasting rack if you have one (if you do not have a roasting rack, you can try to raise the bird out of the eventual juices by placing on a bed of root vegetables, using a sling of foil, or some heat-safe prop to raise the chicken body, like a couple of ramekins, cookie cutters, or Ball jar bands). Squeeze the remaining orange sections over the top of the bird, then add them to the bottom of the Crock-Pot. Cook on HIGH for 3 and 1/2 to 4 hours (other recipes suggest LOW for 6 to 7 hours) or until a thermometer inserted into the thickest part of the thigh reads at least 165 degrees F.
Lift out the chicken using the roasting rack (or two sturdy wooden spatulas) and transfer to a clean plate. Place a heavy, oven-safe skillet in the oven, with the highest rack set below your oven’s broiler, with enough room for the chicken and at least a few of inches of space. Preheat the broiler, and the skillet, for 3 to 5 minutes, until the pan is good and hot: then carefully transfer the chicken, breast up, to the hot skillet and place under the broiler. Broil for about 7 minutes, watching carefully and adjusting the pan position as necessary to yield a nicely browned skin on the top of the bird. When browned, remove from oven, transfer back to the plate, tent with foil and allow to rest for 10 – 20 minutes before carving.
In the meantime, pour the accumulated chicken juices from the Crock-Pot into a medium saucepan, scraping the insert to get up any browned bits. Bring to a boil over high heat and reduce until thick and syrupy, about 5 minutes. Taste and adjust flavorings. Serve carved chicken with hot reduction sauce.

Serves 4.