Poulet Roti (Roast Chicken) For The Crock Pot - cooking recipe

Ingredients

3 -4 lbs whole chickens
2 teaspoons dried thyme
1 teaspoon rosemary
2 fresh garlic cloves, minced
1 teaspoon pepper
3/4 teaspoon salt
2 tablespoons olive oil
Optional Gravy
chicken broth
salt and pepper
1 tablespoon cornstarch
1/4 cup cold water

Preparation

In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too.
Roll up 3 or 4 pieces of tin foil into 3\" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165\u00b0F.
Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until the skin is nicely browned. Remove from oven and let it rest for 10 minutes.
Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste.
Cut chicken and serve with gravy.