Honey Glazed Rosemary Chicken for the Crockpot
HONEY GLAZED ROSEMARY CHICKEN
A beautiful bird ...free range roasted chicken.
A ceramic slo-cooker was used to facilitate cooking Christmas dinner while still allowing the cook to enjoy family time.
Ingredients
1 Free range chicken, plucked and clean - Klein Farms, Sun Prairie, WI
(soak 15 min in a bowl of water w 1/2 lemon, freshly squeezed juice )
1/2 tsp turmeric w 1 cup water in bottom of slo cooker
All ingredients are certified organic:
Fresh organic rosemary - Jacob Farms
4 small purple onions
5 cloves garlic
2 stalks celery
1/3 c raw honey
1 fresh lemon
2 T. raw honey
Peel garlic and if large, cut in half or thirds.
Quarter small onions.
Squeeze juice from 1/2 lemon into small bowl, add honey and stir.
In cavity of chicken place 2-3 sprigs rosemary, 4 onion pieces, 3 cloves garlic and two 3" pieces of celery.
Use knife to detach skin of chicken from the meat and slide herbs under the skin: garlic, onion and rosemary.
Place the garlic on the meat with the -flat side down. Place rosemary behind legs and wings, with onion and garlic perched on legs and wings tied near the body of the bird.
Position bird in slo cooker. I found it easiest to work with stuffing the bird with the herbs while already in the slow-cooker.
Mix honey and 1/2 lemon, juice, and slowly pour over top of the chicken. Lightly sprinkle with gray Celtic or pink Himalayan sea salt.
Set slow-cooker for high setting at 6 hours - HOWEVER, use a meat thermometer to determine when chicken is done (165 degrees F internal temperature). At this temperature setting the chicken was ready in 3 hours using the slow-cooker.
A beautiful bird ...free range roasted chicken.
A ceramic slo-cooker was used to facilitate cooking Christmas dinner while still allowing the cook to enjoy family time.
Ingredients
1 Free range chicken, plucked and clean - Klein Farms, Sun Prairie, WI
(soak 15 min in a bowl of water w 1/2 lemon, freshly squeezed juice )
1/2 tsp turmeric w 1 cup water in bottom of slo cooker
All ingredients are certified organic:
Fresh organic rosemary - Jacob Farms
4 small purple onions
5 cloves garlic
2 stalks celery
1/3 c raw honey
1 fresh lemon
2 T. raw honey
Peel garlic and if large, cut in half or thirds.
Quarter small onions.
Squeeze juice from 1/2 lemon into small bowl, add honey and stir.
In cavity of chicken place 2-3 sprigs rosemary, 4 onion pieces, 3 cloves garlic and two 3" pieces of celery.
Use knife to detach skin of chicken from the meat and slide herbs under the skin: garlic, onion and rosemary.
Place the garlic on the meat with the -flat side down. Place rosemary behind legs and wings, with onion and garlic perched on legs and wings tied near the body of the bird.
Position bird in slo cooker. I found it easiest to work with stuffing the bird with the herbs while already in the slow-cooker.
Mix honey and 1/2 lemon, juice, and slowly pour over top of the chicken. Lightly sprinkle with gray Celtic or pink Himalayan sea salt.
Set slow-cooker for high setting at 6 hours - HOWEVER, use a meat thermometer to determine when chicken is done (165 degrees F internal temperature). At this temperature setting the chicken was ready in 3 hours using the slow-cooker.