Contributed by Dawn Marie Hamilton
This summer was hot in Southern Maryland. I didn't cook much. Now that the weather has cooled, I'm back in the kitchen.
There are many great techniques for preparing roast chicken. As an aspiring author with a busy schedule, I appreciate the convenience of a slow cooker. A 6-7 quart size slow cooker is required for this recipe.
I usually slow cook the chicken early in the week so we have leftovers for several days, and I have time to write instead of preparing meals. On the first night, I like to serve the chicken with Garlic Green Beans and Shitake Mushrooms.
Ingredients:
1 6-7 pound roaster chicken
1/2 lemon
6 cloves garlic, cut in halves
4 sprigs rosemary, plus 2 teaspoons fresh minced rosemary
2 teaspoons sea salt
1 teaspoon ground black pepper
1. Remove giblets and neck from cavity of chicken.
2. Place garlic, rosemary sprigs and lemon in chicken cavity.
3. Blend minced rosemary, sea salt and black pepper. Rub on outside of chicken.
4. Place chicken in crock, cover and cook according to manufacturer's recommendation. Internal temperature should measure at least 165°F (74°C).
For my slow cooker: HIGH for 4 hours. LOW for 8 hours. My old cooker had an auto-shift option. Since I like to start the cooker around noon, I simulate the auto-shift by cooking on high for 1 hour then switching to low for 5 hours.
