Pollo intero a cottura lenta

Ingredienti

• 5 pound whole chicken (giblets removed)
• 2 teaspoons Kosher salt (plus more as needed)
• 1 1/2 teaspoon smoked paprika
• 2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 3/4 teaspoon ground black pepper
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary (minced)
• Olive oil
• 4 sprigs thyme and rosemary (for the bed of vegetables)
• 1 large onion (quartered)
• 2 medium carrots (peeled and cut into large chunks)
• 2 parsnips (peeled and cut into large chunks)

Preparazione

1. 1

   Make the seasoning mix: In a small bowl, mix salt, paprika, garlic powder, onion powder, ground black pepper, thyme leaves, and minced rosemary. Set aside.

2. 2

   Pat dry the chicken. Rub the chicken with about 3 tablespoons of olive oil. Then, rub the seasoning mix all over.

3. 3

   In a large 6 or 7-quart slow cooker, arrange the onions, carrots, and parsnips. Season with a few drizzles of olive oi, salt and pepper to taste, and toss to combine. Place the seasoned chicken on top. If desired, tie the legs with kitchen twine. Note: There is no need to add broth, the chicken will release plenty of juices.

4. 4

   Cover the slow cooker and cook on HIGH for 3.5 to 4 hours, or until tender and cooked through. The center should reach at least 165 degrees F.

5. 5

   Once ready, transfer the chicken onto a large sheet pan (be careful since it will be very tender). Broil in the oven for 3 to 4 minutes until the skin is browned and slightly crispy. Remove from the oven and let it rest for 10 minutes.

6. 6

   To serve, carve or slice the chicken. Serve with the vegetables and the slow cooker juices (or make a gravy, see notes below). I like to serve it over mashed potatoes. Enjoy!