happybellykitchen

Crocpot Chicken Recipe INGREDIENTS Chicken: 4 to 5- pounds whole chicken Vegetables: 3 celery ribs (cut into 2-inch pieces) 2 carrots (peeled and cut into 1-inch pieces) 1 onion (peeled and cut into wedges) 8 ounces red potatoes (cut into 1-inch pieces) 4 garlic cloves (peeled and smashed) 4 sprigs fresh rosemary 4 sprigs fresh thyme Stuffing: 4 garlic cloves (peeled and smashed) 6 sprigs fresh rosemary 1 lemon (quartered) Seasoning Paste: 2 teaspoons kosher salt (plus more) 1 ½ teaspoon smoked paprika 1 teaspoon Italian seasoning herbs 1/2 teaspoon black pepper (plus more) 1/2 teaspoon dried thyme (or 1 teaspoon chopped fresh) 4 teaspoons olive oil (plus more for brushing) Gravy: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour Make a nest: At the bottom of the pot, arrange the sliced veggies and herbs to act as the nest for the bird. Prepare the poultry: Next, remove the giblets and neck, dry the bird thoroughly using paper towels. Then, in a small bowl combine the dry rub ingredients, and season the bird evenly. Also, stuff the bird with lemons, herbs, and aromatics. Cook: Next, place chicken on top of the nest of vegetables laid down at the bottom of the crock pot, breast-side up. Cover and cook on LOW for about 7-8 hours, or HIGH for 4-5 hours. Broil: If you want that extra-crispy skin with perfect brown color, then, do this optional step. Simply, brush the bird with olive oil, and broil for another 5 minutes. Make the gravy: Collect the drippings at the bottom of the pot and transfer them into a fat separator. Add butter and flour to a pan, to make the roux. Do not forget to season to gravy with salt and pepper! Then, pour over the meat. Let it rest: Lastly, cover it with aluminum foil, and let it rest for 10-15 minutes.