Ingredients
5 lbs whole chickens
2 medium onions, chopped roughly
2 parsnips, chopped roughly
3 tablespoons herbes de provence
salt and pepper
1/4 cup chicken broth
3 tablespoons olive oil
Method
Sources
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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Oval shape fits whole chickens, roasts, bread — self-basting lid
Anise-flavored French herb — béarnaise, chicken, vinegar
Enameled Dutch oven for braising, bread baking, stewing
Window box herb planter — basil, thyme, rosemary at arm's reach
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Lavender-thyme-rosemary blend — roast chicken, grilled lamb, bread
Oval shape fits whole chickens, roasts, bread — self-basting lid
Anise-flavored French herb — béarnaise, chicken, vinegar
Enameled Dutch oven for braising, bread baking, stewing
Window box herb planter — basil, thyme, rosemary at arm's reach
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Clean and dry chicken, after removing giblets. Rub entire chicken with olive oil, then season with salt and pepper, and Herebes de Provence, by rubbing spices over entire chicken. Place one chopped onion inside the cavity of the chicken. Place chicken in crock pot. Throw remaining onions and parsnips around chicken in crock pot. Pour chicken both over chicken and veggies. Cook on low for 7-9 hours (crock pot cooking times vary, so cook for less time, if you notice that your crock pot cooks faster than most).