| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1 |
|
5 lb roasting chicken; skinless |
| 2 |
|
5 inch sprigs rosemary |
| 2 |
|
Celery stalks with leaves; cut in 4 pieces |
| 2 |
sm |
Onions; quartered |
| 16 |
|
Garlic cloves |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
|
|
Rosemary sprigs; optional |
|
|
Lemon half; optional |
INSTRUCTIONS
Remove and discard giblets and neck from chicken. Rinse chicken under cold
water; pat dry. Trim excess fat. Place rosemary, celery, 4 onion wedges,
and 4 garlic cloves in cavity of chicken; tie legs together with twine.
Place chicken, breast side up, in a 4-quart electric slow cooker; add
remaining onion and garlic to cooker. Drizzle lemon juice over chicken;
sprinkle with next 3 ingredients. Cover; cook on low-heat for 8 hours.
Discard rosemary. Serve chicken with vegetables and garlic. Garnish with
additional rosemary and lemons, if desired.
NOTES : Per serving: cals - 184 - 28%ff fat - 5.8g
Recipe by: Weight Watchers - Sept/Oct 1997 Recipe by Prevention's The
Healthy Cook (1997)
Posted to Digest eat-lf.v097.n298 by The Taillons <taillon@earthlink.net>
on Nov 23, 1997
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”