Herbed Roast Chicken With Garlic and Shallots |
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Prep Time: 20 Minutes Cook Time: 340 Minutes |
Ready In: 360 Minutes Servings: 4 |
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In 'The French Slow Cooker' by Michele Scicolone Ingredients:
1 (4 lb) whole chickens |
2 tablespoons chopped fresh flat-leaf parsley |
1 tablespoon chopped fresh rosemary |
1/2 teaspoon fennel seed, crushed |
8 garlic cloves, peeled |
1 teaspoon salt |
fresh ground black pepper |
2 tablespoons olive oil |
3 large shallots, sliced |
Directions:
1. Remove the neck and giblets from the chicken cavity and reserve them for another use.
2. Trim away any excess fat.
3. Chop together the parsley, rosemary, fennel seeds, and 3 of the garlic cloves.
4. Place the mixture in a small bowl and add the salt, a generous grind of pepper, and the oil.
5. Place about one third of the mixture inside the chicken cavity along with the remaining 5 garlic cloves.
6. Spread the rest of the herb mixture over the chicken.
7. Place the chicken in a large slow cooker.
8. Sprinkle with the shallots.
9. Cover and cook on LOW for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165° on an instant read thermometer.
10. Cut the chicken into serving pieces and serve with the cooking juices.
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