Servings

4

Author Notes

This recipe comes to us courtesy of Brenda Hyde, editor of OldFahionedLiving.com, a fabulous website dedicated to making life more memorable (a cause near and dear to my heart).

Ingredients

5 pound roasting chicken, rinsed and fat removed
2 sprigs fresh rosemary
2 stalks celery with leaves, cut into pieces
2 small onions, sliced
1 whole garlic head, cloves peeled
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika

Instructions

Remove and discard giblets and neck from the chicken. Rinse and pat dry. Trim excess fat. Place rosemary, celery, 1/4 of onion, and 6 garlic cloves in the cavity of the chicken; tie legs together with string. Place chicken, breast side up, in the crock pot . Add remaining onion and garlic. Drizzle lemon juice over chicken; sprinkle with the salt, pepper and paprika. Cover; cook on low for 8 hours.

NOTES: You can replace the lemon juice with herb vinegar. You can use less garlic if you wish.