Roasted Chicken with Rosemary and Garlic
Ingredients
- 1 4-5 pound whole roasting chicken
- 8 small sprigs fresh rosemary
- 4 cloves, halved fresh garlic
Directions
Remove excess fat from the chicken. Remove the giblets and refrigerate or make stock.
Rinse and drain the chicken. Starting at the neck cavity, carefully loosen skin from breast with your fingers or a knife by gently pushing between the skin and meat. Insert 2 garlic pieces and 2 rosemary sprigs under breast skin at the edge of wings. (On on each side). Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under the drumstick skin (one for each side). Make a small slit in skin on each wing. Insert a garlic piece and a rosemary sprig into each. Insert 2 garlic pieces and 2 rosemary sprigs in the body cavity. Tie legs together and wings close to body..
Place chicken, breast side down, in a 4 or 5 quart slow cooker. Cover and cook on LOW 6 or 7 hours or until juices are clear when thick part of chicken is pierced with a knife.
Remove chicken from slow cooker and discard garlic and rosemary if you wish. Cut chicken into individual pieces and serve. The stock resulting from cooking the chicken is an added bonus. I added it to the giblets and chicken bones to make stock.
Note
So easy and tasty.
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