Herbed Roast Chicken With Garlic and Shallots

"In 'The French Slow Cooker' by Michele Scicolone"
 
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Ready In:
6hrs 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Remove the neck and giblets from the chicken cavity and reserve them for another use.
  • Trim away any excess fat.
  • Chop together the parsley, rosemary, fennel seeds, and 3 of the garlic cloves.
  • Place the mixture in a small bowl and add the salt, a generous grind of pepper, and the oil.
  • Place about one third of the mixture inside the chicken cavity along with the remaining 5 garlic cloves.
  • Spread the rest of the herb mixture over the chicken.
  • Place the chicken in a large slow cooker.
  • Sprinkle with the shallots.
  • 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.
  • Cut the chicken into serving pieces and serve with the cooking juices.

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