MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slow-Cooker Whole Chicken
 Categories: Poultry, Vegetables, Herbs
      Yield: 6 servings

      5 lb Chicken; trimmed of excess
           - fat
           Salt & black pepper
      6 cl Garlic; peeled
      2 tb Extra-virgin olive oil; more
           - for the pot
      1 lg Onion; in 1/4" slices
      1 lg Carrot; peeled, quartered
           - lengthwise
      2 ts Smoked paprika
      1 ts Ground turmeric

  Pat the chicken dry with paper towels and season it generously all
  over (inside the cavity as well) with 5 to 7 ts of salt, depending
  on the weight of your bird, and about 2 ts of pepper. If your
  chicken is smaller than 4 lb, reduce salt to 3-1/2 to 4 ts. (This
  can be done up to 24 hours in advance and the chicken kept in the
  refrigerator, uncovered. Take the chicken out of the refrigerator
  30 minutes before cooking.) Place half of the garlic cloves inside
  the cavity of the chicken.

  Drizzle the bottom of a 6 to 7 qt slow cooker with about 1 tb olive
  oil. Arrange the onion slices in a single layer, and place the
  carrot sticks on top to create a rack for the chicken to rest on.
  Place the chicken on top of the carrot sticks, drizzle with 2 tb of
  olive oil, and sprinkle the paprika and turmeric all over the top
  and sides of the chicken, including the nooks and crannies of the
  wings and the legs. Scatter the remaining garlic around the sides.
  Cover and cook on low for 6 to 7 hours, or on high for 3-1/2 to 4
  hours, until cooked through.

  Recipe by Naz Deravian

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM