Subj : Crockpot N.Y. Times - 03
To : All
From : Dave Drum
Date : Tue Mar 26 2024 16:44:07
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Whole Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 5 servings
5 lb Chicken; trimmed of excess
- fat
Salt & black pepper
6 lg Garlic cloves; peeled
2 tb Extra-virgin olive oil; more
- for the pot
1 lg Onion; in 1/4" slices
1 lg Carrot; peeled, quartered
- lengthwise
2 ts Smoked paprika
1 ts Ground turmeric
Pat the chicken dry with paper towels and season it
generously all over (inside the cavity as well) with 5
to 7 teaspoons of salt, depending on the weight of your
bird, and about 2 teaspoons of pepper. If your chicken
is smaller than 4 pounds, reduce salt to 3 1/2 to 4
teaspoons. (This can be done up to 24 hours in advance
and the chicken kept in the refrigerator, uncovered.
Take the chicken out of the refrigerator 30 minutes
before cooking.) Place half of the garlic cloves inside
the cavity of the chicken.
Drizzle the bottom of a 6 to 7 quart slow cooker with
about 1 tablespoon olive oil. Arrange the onion slices
in a single layer, and place the carrot sticks on top to
create a rack for the chicken to rest on. Place the
chicken on top of the carrot sticks, drizzle with 2
tablespoons of olive oil, and sprinkle the paprika and
turmeric all over the top and sides of the chicken,
including the nooks and crannies of the wings and the
legs. Scatter the remaining garlic around the sides.
Cover and cook on low for 6 to 7 hours, or on high for
3-1/2 to 4 hours, until cooked through.
By: Naz Deravian
Yield: 4 to 6 servings
RECIPE FROM:
https://cooking.nytimes.com
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