Prepare this chicken on a busy day and use leftovers for other recipes.
By: Dr. Libby Darnell
| Prep Time | 10 Minutes |
| Cook Time | 4 Hours |
| Servings |
Servings
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Ingredients
- 4 heads garlic halved and divided
- 2 lemons sliced into rounds and divided
- 1 whole free-range chicken with organ meats
- sea salt and pepper to taste
- optional: seasoning of choice (oregano, and/or thyme)
- 2 bunches fresh rosemary or 2 tbsp dried rosemary
Ingredients
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Instructions
- Place half of both the garlic and lemons into bottom of crock pot.
- Rinse chicken and organ meats and pat dry.
- Season chicken with salt, pepper, and seasonings of choice.
- Put additional lemon, garlic, and organ meats inside chicken. Place chicken in slow cooker.
- Top with rosemary and additional seasonings of choice.
- Cook 4 hours or until internal temperature is 165F.
- If desired, baste chicken with bottom juices every hour.
- When ready to serve, remove and carve, basting with juices. Shred leftovers for chicken salad.
Recipe Notes
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