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Slow Cooked Whole Chicken


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  • 4-5 pound whole chicken
  • 3 whole medium onions
  • 1 whole lemon
  • rosemary sprigs or dried rosemary
  • 1 garlic clove, crushed
  • 2 garlic cloves, peeled
  • celery leaves or 1 rib of celery
  • parsley sprigs
  • black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (will rub outside of chicken with 2 of these tablespoons)
  • 4 whole carrots
  • 1/2 cup chicken broth
  • Paprika* (optional)
  • toothpicks for closing cavity of chicken
  • NOTE: Can sprinkle with paprika before browning



Step 1

Wash and dry whole chicken
Pierce lemon all over with fork or ice pick
Place lemon, whole onion, parsley sprigs, 2 whole garlic cloves into cavity of chicken
Lightly rub skin of chicken with crushed garlic clove, and 2 tablespoons softened butter
In skillet, melt 2 tablespoons butter, 2 tablespoons olive oil
Carefully place whole chicken in butter/olive oil mixture, and brown all sides of chicken
Cut the other 2 onions in half
Place carrots, celery, and halved onions into bottom of crockpot
Place browned chicken on top of carrots and onions
Lay sprig of fresh rosemary on chicken OR sprinkle chicken with dried rosemary
Add about 1/2 cup chicken broth to crockpot
Cook chicken on low for about 10 hours.
One hour before serving, remove rosemary sprigs.
Drain off juices, place them in saucepan, reduce to about 1 cup.
Check seasonings and correct
Salt and pepper the chicken
Pour the reduced juices over chicken and cook for another hour
Serve with steamed rice


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