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| Crock Pot | |||||
| Ingredients: | |||||
| 10 | minced garlic cloves | ||||
| 2 tbl | chopped, fresh rosemary | ||||
| 1 | roasting chicken | ||||
| 1/4 cup | orange juice | ||||
| 1 tbl | balsamic vinegar | ||||
| Directions: | |||||
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Combine minced garlic and chopped rosemary. Cut chicken in half lengthwise. Rub garlic mixture under skin at breasts and drumsticks. Place chicken halves, breast sides down, in slow cooker.
Cover and cook on high 1 hour. Reduce to low and cook 7 hours. Remove chicken from cooker, remove skin and reserve drippings. Place a zip-top freezer bag inside a 2 cup glass measuring cup. Pour drippings into bag. Let stand 10 min (fat will rise to the top). Seal the bag and snip of one bottom corner of bag, drain drippings into a small saucepan, stopping before fat layer reaches opening; Add oj and vinegar and bring to a boil, reduce heat simmer 10 minutes. |
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