I made changes, but I really enjoyed the results. I did not use the foil; my 4 1/2 pound bird was atop quartered red potatoes, baby carrots, onions and celery. I also chopped the same veggies (no potato) and stuffed them into the cavity. I blended paprika, freshly chopped garlic, sea salt, and black pepper into room temperature butter and rubbed the mixture under and over the skin. A tablespoon of the butter went into the cavity also. My slow cooker runs hot, so I cooked everything on the low setting for 5 hours. I was able to get the bird onto the platter without the carcass collapsing, and the meat was moist, flavorful and very tasty. I made a quick gravy with a flour roux and the juices from under the meat and veggies. I think that it is important to note that I used absolutely no liquid, there is no need. The meat will make plenty of juice that can be used for gravy, a quick stock, and so on. Next time - and there WILL be a next time - I think I'll switch up seasoning, maybe use rosemary and thyme. Looking forward to the chicken salad I am making tomorrow with the small amount of leftover meat!!
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I made changes, but I really enjoyed the results. I did not use the foil; my 4 1/2 pound bird...