Ingredients

The following ingredients have 6 Servings
  • 5 pound roasting chicken
  • 3 pounds baby red potatoes (cut into quarters)
  • 10 cloves garlic (peeled)
  • 2 large rosemary or 6 to 8 small sprigs
  • 2 small onions (cut in quarters)
  • 1/2 cup chicken stock
  • 1/2 cup white cooking wine
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instruction

  • Rinse and cut the potatoes into quarters.
  • Place them in the bottom of the crock pot.
  • Place 3/4 of the onion quarters, 6 garlic cloves and 1 or 2 sprigs of rosemary (depends on how large the sprigs are) arranged over the potatoes in the crock pot.
  • Sprinkle with salt and pepper.
  • Pour the chicken stock and the cooking wine into the crock pot.
  • Clean the chicken by removing the neck and gizzards from the cavity of the chicken and discard. Rinse the whole chicken and pat dry with paper towels.
  • Sprinkle the bird with paprika and rub over the entire chicken. Wash hands well with soap and hot water after touching uncooked poultry!
  • Put the remaining onions quarters and rosemary sprigs into the cavity of the chicken.
  • Place the chicken in the crock pot on top of the potatoes.
  • Place the lid on the crock pot and cook on high for 4 to 4 1/2 hours or until the internal temperature of the chicken has reached 165 F. or higher.
  • Carefully transfer the chicken and vegetables to a roasting pan. Preheat the oven on the broiler setting to 475 F. degrees.
  • Place the roasting pan in the oven and brown the chicken for about 5 minutes. Turn the roasting pan and brown for another 5 minutes or until the chicken skin is a golden brown.
  • Carefully remove the roasting pan from the oven. Carve the chicken and serve right from the roasting pan.
  • Makes 4 to 6 servings.