Directions:
- Place 1 sprig each of thyme, rosemary, sage and parsley in chicken cavity.
- Place celery in bottom of stoneware pot.
- Put chicken on top of celery.
- Add garlic around chicken.
- Chop remaining herbs; sprinkle herbs, salt and pepper over chicken.
- Cover and cook on Low 8- 10 hours or on High 4- 6 hours.
- To serve, place chicken, garlic and celery on serving platter.
- Squeeze roasted garlic out of skins onto toasted French bread slices and spread with a knife.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 709.07 Kcal (2969 kJ) | ||
| Calories from fat | 411.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.76g | 70% | |
|---|---|---|---|
| Cholesterol | 272.1mg | 91% | |
| Sodium | 690.72mg | 29% | |
| Potassium | 724.82mg | 15% | |
| Total Carbs | 13.44g | 4% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 57.13g | 114% | |
| Vitamin C | 16.4mg | 27% | |
| Iron | 3.9mg | 21% | |
| Calcium | 84.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.71 Kcal (836 kJ) | ||
| Calories from fat | 116 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 70% | |
|---|---|---|---|
| Cholesterol | 76.64mg | 91% | |
| Sodium | 194.54mg | 29% | |
| Potassium | 204.15mg | 15% | |
| Total Carbs | 3.79g | 4% | |
| Sugars | 0.29g | 4% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 16.09g | 114% | |
| Vitamin C | 4.6mg | 27% | |
| Iron | 1.1mg | 21% | |
| Calcium | 23.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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