| 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 | Onions, quartered | |
| 16 | Garlic cloves | |
| 1 | T | Lemon juice |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1/2 | t | 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 <[email protected]> on Nov 23, 1997
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