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Categories:Viewed: 28 - Published at: 5 years ago
Ingredients
- 6 cups water
- 12 cup salt
- 1 teaspoon black pepper, divided
- 2 teaspoons rosemary, divided
- 2 teaspoons thyme, divided
- 2 teaspoons oregano, divided
- 3 -4 lbs young roasting chickens, rinsed, with giblets and neck removed
- cooking spray
- 2 tablespoons olive oil
Method
- In a pitcher, stir together water, salt and 1/2 teaspoon pepper, 1 teaspoon rosemary, 1 teaspoon thyme and 1 teaspoon oregano; whisk to combine.
- Set aside.
- Place chicken into a large zip-top bag; pour reserved liquid mixture into the bag and seal.
- Place the bag into a large bowl and refrigerate for 12 to 24 hours.
- When ready to cook, coat slow cooker with cooking spray.
- Drain and discard marinating liquid and place bird in crock.
- Rub the bird with olive oil and the remaining pepper, rosemary, thyme and oregano.
- Turn the bird breastside down in crock.
- Cover and cook on LOW for 6 hours; check doneness.
- When done let the bird rest in the covered slow cooker for 10 minutes before serving.
