whole chook cooked in white wine:
Stuffing: 1/2 cup fresh breadcrumbs, 4 crushed garlic cloves, leaves of 3 rosemary sprigs (chopped fine), 1 teaspoon lemon zest.
Rinse your chookie inside and out and pat dry inside and out with good paper towel then loosely stuff your chook and tie/skewer legs together.
Put 200ml white wine and 200ml chicken stock in small saucepan and bring to boil.
Put the chook, breast side down, in the slow cooker and pour over stock/wine mix. Cook on low for 6 hours or until chook is tender and juices run clear.
Serve with steamed baby potatoes with a little butter, and some fresh steamed greens, or with a nice mesclun salad.
this chicken is juicy and very tasty but simple, and tastes awesome shredded with salad the next day.
ETA: use decent white wine so you can enjoy drinking the rest of it with your dinner!
This post has been edited by 2puzzled: 25/01/2013, 06:46 AM