My oh my, what a tasty bird this was! I had a frozen chicken that I thawed for a few days in the fridge and plopped it whole into the crockpot. I did make a whole chicken earlier in the year, that was delicious, but this guy had an awesome moist, lemony garlic flavor that made my knees go a bit weak.
And it was so easy!
--one thawed and skinned whole chicken. It wasn't as gross for me this time! yay! But I'm not pregnant, so if you are and are prone to pukeage, be forewarned...
Do not add water.
--head of garlic
--2 lemons (yeah, those are lemons. I tried to find yellow ones, and even went outside at 3:30am (I had insomnia) with a flashlight to find riper ones, and nearly scared the neighbors cat bald, but could only find green guys. They still tasted okay.)
--salt and pepper
--a bunch of fresh rosemary (this is from my mom's garden. hi, mom! thanks for the rosemary!)
After you skin the chicken and keep from puking, rub it inside and out with a bunch of salt and pepper.
Plop it into the crockpot.
Peel your garlic and shove a bunch of the whole cloves into the bird cavity and throw some more on top and around the chicken.
Slice the lemon and put slices on top, around, and inside the bird
Wash the rosemary and do the same. If you are using dried rosemary, use a good amount---probably 2-3T of dried herbs.
Your chicken should look a bit like this:
cook on low for 8-10 hours. I put this on at 4am, and had it for lunch at noon. Then I took a 2hr nap!
This is a moist, delicious chicken that is company-worthy. It will fall apart when you take it out of the crock if you cook it as long as I did. If you would like a fancier presentation, keep an eye on it and check the doneness after 6 or 7 hours, then carefully remove with large tongs.
Keep the garlic to serve alongside with some rice or potatoes and some fresh vegetables.