| 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
<taillon@earthlink.net> on Nov 23, 1997
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