Storm the Cassoulet

Crockpot Whole Roast Chicken

on October 10, 2013

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Ingredients:

2 tablespoons vegetable oil

1 tablespoon chili powder

1 tablespoon garam masala

1 tablespoon minced garlic

Salt and pepper

1 (4 1/2- to 5-pound) whole chicken, giblets discarded

Method:

Microwave oil, chili powder, garam masala, garlic, 2 teaspoons salt, and 2 teaspoons pepper in bowl, stirring occasionally, until fragrant, about 1 minute; let cool slightly.

Use your fingers to gently loosen skin covering breast and thighs of chicken; place half of paste under skin, directly on meat of breast and thighs. Gently press on skin to distribute paste over meat. Spread entire exterior surface of chicken with remaining paste and place chicken, breast side down, in slow cooker. Cover and cook until breast registers 160 degrees and thighs register 175 degrees, 4 to 5 hours on low.

Transfer chicken to carving board, tent with aluminum foil, and let rest for 15 minutes. Carve chicken, discarding skin if desired. Serve.

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