Chicken and stuffing are what the best homey meals are made of. Serving a whole chicken works for all kinds of eaters who like different parts of the bird. It also ensures that the chicken stays extra moist. Cooking a whole chicken scares you? Chicken bottoms will work in this recipe too.
Serves 4–6
Stuffing:
8 ribs celery, diced
2 carrots, diced
1 onion, diced
⅓ cup white cooking wine
¼ cup olive oil
3 cloves garlic, minced
1 tablespoon lemon juice
2 cups salad croutons
Chicken:
1 (3-lb.) whole chicken
1⁄4 cup olive oil
1 teaspoon thyme
1 teaspoon basil
1 teaspoon garlic powder
1 teaspoon salt
1⁄2 teaspoon pepper
1. Turn slow cooker to the high setting.
2. Add celery, carrots, onions, wine, oil, garlic, and lemon juice to the slow cooker. Stir together.
3. Add the chicken. In a small bowl, mix the oil, thyme, basil, garlic powder, salt, and pepper. Rub the oil and seasonings all over the chicken.
4. Cook for 6 hours, then remove the chicken and set aside. (Optional Roast in the oven at 400° while the stuffing is cooking)
5. Remove some of the liquid from the slow cooker, leaving 11⁄2 cups of liquid inside. Add croutons and stir.
6. Cook 20 minutes and serve with chicken, garnished with fresh thyme.
Photo by Chay Berger
Featured in the Whisk by Ami Magazine
Ingredients thanks to Evergreen Kosher
