SLOW COOKER LEMON GARLIC CHICKEN

By á-41077

Ingredients

• FOR THE SEASONING RUB:
• 4- 5 LB. CHICKEN
• 3 garlic cloves, minced
• 1 T olive oil
• 1 tsp salt
• 2 sprigs thyme, leaves stripped and minced
• FOR THE COOKING LIQUID
• 2 lemons quartered
• 1 head garlic, cloves spearated, but left in their skins
• 2 chicken boullion cubes or 1 tsp boullion paste, divided (optional for richer flavor)
• 2 sprigs thyme
• 2 T soy sauce
• 1/4 C chicken broth
• 2 sprigs rosemary
• FOR THE GRAVY:
• 1/4 C all - purpose flour.

Preparation

Step 1

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast side up.

Squeeze and reserve the juice from one of the leons. Stuff the rinds into the cavity of the chicken along with one whole bouillion cube and a few garlic cloves. Crumble the other boullion cube over the chicken and rub it into the skin. Arrane the remaining lemon quarters, the rest of the garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce and the the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4-6 hrs. Thirty minutes or so before the time is done add the rosemary sprigs.

Remove chicken from the slow cooker and allow it to rest on a cookie sheet, tented with foil for about 20 min. The wings and drumsticks may fall away as y ou lift the chicken, this is normal.

While the chicken is resting, strain the cooking liquid into a asauce pan and bring to a rapid simmer. Scop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slowly back into the cooking liquid whild whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with the gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks, right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy alongside.