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     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

 Uncle Dirty Dave's Archives

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