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    Crock-pot Roast Chicken

    Submitted by Susan Elise Auten, of Dallas, Ga.

    There is no better smell in the world, than coming home to this chicken, writes Susan. "The scent of rosemary fills your home and makes it the ultimate in comfort food. Trust me, once you open your door, the neighbors will come knocking!"



    • 1 5-7 lb. roaster hen
    • 4 sprigs fresh rosemary, leave whole
    • Salt and pepper to taste
    • 1 large yellow onion, cut into eighths
    • 3 carrots, peeled and cut into 3-inch lengths
    • 3 stalks celery, cut into 3-inch lengths
    • 1 large box of chicken stock (not broth)


    • 2 cups broth from crock-pot
    • 4 cups uncooked white long-grained rice
    • 2 Tbsp. butter


    • 4 Tbsp. butter
    • 3-4 Tbsp. all-purpose flour
    • Broth from crock-pot
    • Salt and pepper to taste



    Clean the chicken well, inside and out. Put 2 springs of rosemary inside the chest cavity, along with salt and pepper, a bit of the onion, carrot, and celery. Put the chicken in the crock-pot. Salt and pepper the outside. Arrange the rest of the veggies around the chicken, along with the remaining rosemary. Pour the chicken stock over the veggies. Cook on low for 6-8 hours. When done, using tongs, take the meat out and set it aside, covered. Strain the broth through a fine sieve.


    In a sauce pot, combine the broth, rice, and butter. Cover and bring up to a boil. Immediately turn off heat but leave the pot on the burner. Do not open the lid. Set your timer for 20 minutes.


    While the rice cooks, make your gravy with the rest of the broth. In a sauce pan, melt butter. Turn down the heat. Add all-purpose flour. Using a stiff whisk, whisk the flour and butter together until smooth, about 5 minutes. Slowly add in the broth, whisking between additions to keep it from lumping. Once all the broth has been whisked in, bring it to a boil and immediately turn down to a simmer for about 5 minutes. Salt and pepper if needed.

    Serves 6-8.