Prep 15 mins
Cook 7 hrs
I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.
- Clean and dry the chicken.
- Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
- Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
- Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
- 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 body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
- Cover and cook on low 6-7 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.
- Cut chicken and serve.
DH will not touch a whole chicken that's been cooked in the cookpot because it's not browned, but I have made this dish and used the deboned meat (chopped, frozen in portions) for wonderful chicken salads, pot pies, chicken & dumplings, casseroles & soups. I also put the bones back into the crock after deboning the bird and add onion, celery, carrots, parsley and water to make the best chicken stock as the previous poster suggested. I raise chickens so I now have a supply of wonderful meat and stock in my freezer at all times. Thanks Tish for the wonderful recipe and also thanks to Sylie for the brilliant stock idea.
One tip I suggest: Cook the chicken with the backbone up, rather than the breastbone up. Most of the juices and fat are in the thighs, so if you cook the chicken with the breastbone *down*, the chicken is more likely to be juicy, rather than dry. The fats in the thighs will also help carry the oils from the garlic and rosemary to the rest of the chicken. I did this recipe, but put a layer of sliced potatoes at the bottom of the crockpot, with a few sprigs of rosemary and a couple of cloves of garlic on top of the potatoes, then the chicken (breast down) on top of the potatoes. I cooked on High for about four hours, then switched to Low for a couple of hours, for time reasons. It turned out well, with a good few servings of garlic/rosemary roasted potatoes to serve on the side.
I never made a chicken in a crockpot before, but I'm so glad I tried it. It comes out so nice and tender you have to be careful that it doesn't all fall apart when you take it out, which makes up for not having crispy skin! The rosemary and garlic gives the meat a lovely, subtle flavour and makes the house smell wonderful while it cooks. One of the best things about making it in the crockpot is that you don't need to use butter or oil on the bird. When you're done, just leave the juices in the pot, throw the bones back in, add some onion, carrots, celery, parsley and water, set on low and seven hours later you have a wonderful stock as well with hardly any effort whatsoever and you only have to wash up once! Thanks for sharing, Iwill definitely be making this again.