Slow-cooked Chicken (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 365 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Ingredients:
1 whole chicken, 3 1/2 to 4 pounds |
kosher salt |
cracked white pepper |
1/2 cup diced onion |
1/4 cup diced carrot |
1/4 cup diced celery |
3 cloves garlic, peeled and smashed |
3 sprigs fresh thyme |
1 lemon, juiced |
4 teaspoons cornstarch |
Directions:
1. Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.
2. Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.
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