Crock Pot Roast Chicken
This chicken is so easy to prepare and turns out so moist in the end. After the chicken is cooked, you can use the broth leftover from the pot to make gravy for mashed potatoes or stuffing. I love leaving the crock pot on all day and letting this chicken cook while I'm away, a perfect weeknight meal!
Ingredients:
Ingredients for Gravy:
Directions:
- 1- 5-7 lb roaster hen
- 4 sprigs Rosemary or 4 sprigs Thyme. Leave whole.
- salt and pepper to taste
- 1 large yellow onion, cut into 1/8ths
- 2 cups baby carrots
- 3 stalks celery, cut into 3 inch lengths
- 8 cups chicken stock
Ingredients for Gravy:
- 4 Tablespoons butter
- 3-4 Tablespoons all purpose flour
- broth from crock-pot
- salt and pepper to taste
Directions:
- Clean the chicken well, inside and out.
- Put half of herbs in chicken chest cavity along with: salt and pepper, some carrots, onions, and celery.
- Place chicken breast side up in 6 quart crock pot. Salt and pepper the entire bird covering the outside.
- Arrange veggies around the chicken along with the remaining herbs.
- Pour stock over veggies. Cook on low for 6-8 hours.
- When chicken is done cooking, the meat should fall off of the bone. Take the chicken out of the crock pot and place on a plate and cover with aluminum foil, set aside.
- To make the gravy: Make your rouge by melting the butter in a small saucepan. Wait until the butter turns slightly brown and then add your flour, stirring constantly.
- Once the flour in mixed well with the butter and is smooth, about 5 mins, ladle small amounts of broth into the saucepan and stir until that mixture is smooth. Continue to add small amounts of broth until you have reached the consistency you want with your gravy.
- Allow to simmer another 5 mins, taste, and add salt and pepper if needed.