I've decided that there is no such thing as a pretty picture of a whole chicken. Ugh, this picture was just not working out for me. Thankfully, the recipe did! This was a crazy easy way to cook a whole chicken. I was a little skeptical but decided to give it a shot. The best part was we ate the chicken out of the crock pot one night and then used the leftover chicken in another recipe the next! Love when we can stretch things like meat out. This recipe is from No. 2 Pencil.
4 lemons
3 heads of garlic
1 whole chicken 4 to 5 pounds
Fresh rosemary
salt and pepper
Cut 3 of the lemons in half and cut the bottoms off of them so they sit flat. Cut the remaining lemon into thinner slices. Cut the tops off of the garlic. Turn the crock pot on high and place 4 lemon halves in the bottom of the crock pot with two garlic heads. Remove the insides of the chicke. Rinse and dry off the chicken. Season with salt and pepper and stuff with a lemon half, garlic head and the last lemon half. Place the chicken in the crock pot. Top with the lemon slices and 4 or 5 springs of rosemary. Cover with lid and cook for 4 to 5 hours on high.
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