Poulet Roti (Roast Chicken) for the Crock Pot

Name: Poulet Roti (Roast Chicken) for the Crock Pot
Prep time: 10 min
Cook time: 390 min
Total time: 400 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 lb whole chickens; 2 tsp dried thyme; 1 tsp rosemary; 2 fresh garlic cloves; 1 tsp pepper; 0.75 tsp salt; 2 tbsp olive oil; Gravy; chicken broth; 1 tbsp cornstarch; 0.25 cup cold water

A South Asian bread of chickens, gravy and thyme, slow-cooked.

6 hr 40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 390 min · 400 min total
Difficulty: medium

1
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.
2
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°F.
360 min
3
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.
10 min
4
Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
5
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.