MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow-Cooker Whole Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 6 servings
5 lb Chicken; trimmed of excess
- fat
Salt & black pepper
6 cl Garlic; 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 ts of salt, depending
on the weight of your bird, and about 2 ts of pepper. If your
chicken is smaller than 4 lb, reduce salt to 3-1/2 to 4 ts. (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 qt slow cooker with about 1 tb 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 tb 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.
Recipe by Naz Deravian
RECIPE FROM:
https://cooking.nytimes.com
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