Herb Roasted Chicken With Vegetables and Wine (Crock Pot)

Ingredients

• 3-4 lbs organic whole roasting chickens or hen
• 2 teaspoons salt
• 1/2 teaspoon coarse black pepper
• 1/2 cup fresh snipped parsley
• 1 teaspoon tarragon or thyme
• 5-6 carrots, thinly sliced
• 1 medium onion, thinly sliced
• 3 celery ribs, with leaves sliced
• 1/2 cup dry white wine (or chicken stock or water)
• 4 tablespoons butter

Directions

1. 1

   Put carrots, onions, and celery in bottom of crock pot.

2. 2

   Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.

3. 3

   Sprinkle with parsley and tarragon or thyme, add wine.

4. 4

   Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).

5. 5

   With a slotted spoon, remove chicken and vegetables to a platter, keep warm.

6. 6

   To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.

7. 7

   Serve with mashed potatoes, noodles, dumplings, or biscuits -plus- a side of Bread Stuffing recipe #117776- - wonderful!