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 Ingredients | |
|---|---|
| 4 1/2 lb | ROCKY® Free Range Whole Chicken |
| 1 1/2 tsp | fine ground sea salt |
| 1 tsp | mild chili powder |
| 1 tsp | garlic powder |
| 1/2 tsp | ground cinnamon |
| 1/4 tsp | ground black pepper |
| 1/4 tsp | ground nutmeg |
| 1/4 tsp | minced fresh rosemary leaves |
| 2 tbsp | olive oil |
| 2 | white onions, peeled and cut into 12 wedges |
| 2 | fuji apples, cored and cut into 16 wedges |
| rosemary stems for garnish | |
 Method |
|
|---|---|
| 1 | In a small dish, stir together the salt, chili powder, garlic, cinnamon, pepper, nutmeg and rosemary. Add the olive oil and stir until a thin paste forms. |
| 2 | Remove any inner packets or parts inside the chicken (they are great for making stock), and place the chicken on a large plate or tray. Rub the seasoning paste over the whole bird until it is evenly coated. |
| 3 | Arrange the onion wedges in the bottom of a 5-quart (or larger) slow cooker. Place the chicken on top of the onions. Put on the lid and cook on low for 3 hours.* After about 3 hours, arrange the apples around the chicken. Let cook for about 3 more hours, until the chicken reaches an internal temperature of at least 165 degrees F. |
| 4 |
Remove the chicken from the slow cooker and arrange on a platter with the apples and onions. Garnish with rosemary and serve.
Recipe Courtesy of Lori Rice of Fake Food Free |
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