printable recipe
1 whole chicken, 3 to 4 lbs
3 sprigs fresh thyme
4 to 6 red potatoes, quartered
1 lemon, halved
½ onion, chopped
2 cloves garlic, chopped
1 cup chicken broth
3 teaspoons cornstarch
Place the potatoes in the bottom of the crockpot. Rinse the chicken, removing the neck and organs, pat dry with a paper towel. Generously season with salt and pepper inside and outside the chicken. Place the sprigs of thyme in the chicken cavity and put the whole bird into the crockpot. Pour the onion and garlic over top of the chicken. Squeeze the lemons over the chicken and put the halves into the crock pot. Cook on high for 6 to 7 hours.
Whisk the cornstarch into the chicken broth to create a slurry. Remove the chicken from the crockpot, the chicken will nearly fall apart into its pieces, there is no need for carving. Remove the potatoes with a slotted spoon. Ladle the liquid into a small saucepan and cook over medium high heat. Whisk in the cornstarch mixture and bring to a boil to thicken. Ladle the warm gravy over the chicken and potatoes, serve.
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