Yield: 8 Servings
|1 \N||5 lb roasting chicken; skinless|
|2 \N||5 inch sprigs rosemary|
|2 \N||Celery stalks with leaves; cut in 4 pieces|
|2 smalls||Onions; quartered|
|16 \N||Garlic cloves|
|1 tablespoon||Lemon juice|
|\N \N||Rosemary sprigs; optional|
|\N \N||Lemon half; optional|
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