Garlic-rosemary slow chicken
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 5 lb roasting chicken; skinless | |
| 2 | 5 inch sprigs rosemary | |
| 2 | Celery stalks with leaves; cut in 4 pieces | |
| 2 | smalls | Onions; quartered |
| 16 | Garlic cloves | |
| 1 | tablespoon | Lemon juice |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | teaspoon | Paprika |
| Rosemary sprigs; optional | ||
| Lemon half; optional | ||
Directions
Remove and discard giblets and neck from chicken. Rinse chicken under cold water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges, and 4 garlic cloves in cavity of chicken; tie legs together with twine.
Place chicken, breast side up, in a 4-quart electric slow cooker; add remaining onion and garlic to cooker. Drizzle lemon juice over chicken; sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hours.
Discard rosemary. Serve chicken with vegetables and garlic. Garnish with additional rosemary and lemons, if desired.
NOTES : Per serving: cals - 184 - 28%ff fat - 5.8g Recipe by: Weight Watchers - Sept/Oct 1997 Recipe by Prevention's The Healthy Cook (1997)
Posted to Digest eat-lf.v097.n298 by The Taillons <taillon@...> on Nov 23, 1997