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Print this Recipe    Chicken Rosemary

Roast Chicken with Rosemary and Garlic

5 pounds whole roasting chicken
8 small sprigs of fresh rosemary
4 cloves garlic, halved

Remove excess fat from chicken. Remove giblets from chicken and
refrigerate for another use. Rinse and drain chicken. Starting at
neck cavity, carefully loosen skin from breast with your fingers
or knife by gently pushing between the skin and meat. Insert 2
garlic cloves and 2 rosemary sprigs under breast skin at edge of
wings. Continue pulling skin and insert 2 rosemary sprigs and 2
garlic pieces under drumstick skin. Make a small slit in skin on
each wing. Insert a garlic piece and a rosemary sprig into each.
Insert 2 garlic pieces and 2 rosemary sprigs in body cavity. Tie
legs together and wings close to body.

Place chicken, breast side down, in a 4 or 5-quart slow cooker.
Cover and cook on LOW 6 or 7 hours or until juices are clear when
thick part of chicken is pierced with a knife.

Remove chicken from slow cooker and discard garlic and rosemary.
Cut chicken into individual pieces and serve.

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