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    Roast Chicken with Rosemary and Garlic

    Source of Recipe


    5 pounds whole roasting chicken
    8 small sprigs of fresh rosemary
    4 cloves garlic, halved

    Remove excess fat from chicken. Remove giblets from chicken and
    refrigerate for another use. Rinse and drain chicken. Starting at
    neck cavity, carefully loosen skin from breast with your fingers
    or knife by gently pushing between the skin and meat. Insert 2
    garlic cloves and 2 rosemary sprigs under breast skin at edge of
    wings. Continue pulling skin and insert 2 rosemary sprigs and 2
    garlic pieces under drumstick skin. Make a small slit in skin on
    each wing. Insert a garlic piece and a rosemary sprig into each.
    Insert 2 garlic pieces and 2 rosemary sprigs in body cavity. Tie
    legs together and wings close to body.

    Place chicken, breast side down, in a 4 or 5-quart slow cooker.
    Cover and cook on LOW 6 or 7 hours or until juices are clear when
    thick part of chicken is pierced with a knife.

    Remove chicken from slow cooker and discard garlic and rosemary.
    Cut chicken into individual pieces and serve.




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