Ingredients
The following ingredients have 4 Servings
- 4 large carrots (roughly chopped)
- 2 large onions (roughly chopped)
- 3 large celery stalks (roughly chopped)
- 1 celeriac or 2 small turnips or rutabagas (roughly chopped)
- 4 garlic cloves (halved)
- 1/2 cup water
- 1 handful fresh rosemary (parsley, basil, basil or thyme, or 1 tablespoon dried)
- 1 x 4 pound chicken
- 1 lemon (halved)
- 4 garlic cloves
- 1 medium onion (roughly chopped)
- 4 teaspoons sea salt
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons cayenne pepper
- 1 1/2 teaspoons sweet smoked paprika
- 1 1/2 teaspoons dried thyme
Instruction
- Place the chopped vegetables in a slow cooker with the garlic, water and herbs.
- Stuff the chicken with the lemon halves, garlic and onion and place on top of the chopped vegetables.
- Rub the top of the chicken with the salt, spices and thyme. Put the lid on the slow cooker and set to low for 8 hours. Alternatively, place in an ovenproof casserole with a tight-fitting lid and cook in the oven (preheated to 325ºF) for 4 hours.
