Chicken with herbs and gravy in a slow cooker
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This chicken cooking method is a lifesaver when you don't have time to roast it in the oven. A whole chicken is rubbed with salt and black pepper, and the skin is stuffed with a mixture of butter, lemon zest, rosemary, thyme, and garlic. Its cavity is also stuffed with onions, herb sprigs, and lemon wedges. The chicken is then pressure-cooked for just 20 minutes. It turns out flavorful and very juicy, and for an extra golden brown, festive finish, broil it in the oven for a few minutes until crispy. The entire cooking time is about an hour—much less than if you were to roast a whole chicken in the oven.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole chicken (weighing about 1.5 kg)
- 5 tbsp (75 g) butter, room temperature
- 1 tsp finely chopped fresh rosemary + 2 small sprigs
- 0.5 tsp finely chopped fresh thyme + 2 small sprigs
- 1 tsp grated lemon zest + 2 lemon wedges
- 1 clove garlic, chopped
- 1 small onion, cut in half
- 1 bay leaf
- 2 tbsp. flour
We recommend
Cooking the dish according to the recipe:
- In a small bowl, combine 4 tablespoons (60 g) butter, chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt, and a few grinds of pepper. Pat the chicken dry with paper towels and season generously with salt and pepper. Carefully separate the skin from the meat on the breast and thighs and rub the herb oil under the skin. Stuff the cavity of the chicken with onions, rosemary sprigs, and lemon wedges. Tie the legs together with twine.
- In a 6-quart slow cooker, combine 1 cup of water, bay leaf, and thyme sprigs. Place a steamer rack with long handles positioned for easy removal. Place the chicken breast-side up on the rack. Close and secure the lid; ensure the steam valve is closed. Set the pressure cooker to high for 21 minutes.
- When the time is up, wait for the pressure to release naturally, about 15 minutes. Turn off the slow cooker and open the lid. Carefully remove the chicken from the rack and place it on a baking sheet to catch any juices. Let the chicken rest for 15 minutes.
- Meanwhile, prepare the gravy. Pour the chicken broth into a measuring cup; discard the bay leaf and thyme sprigs. Skim off as much fat as possible from the surface and transfer to a small bowl. Rinse and dry the slow cooker bowl. Set the multicooker to high heat for sautéing. When hot, add the flour and 2 tablespoons of the reserved fat and cook, stirring frequently, until the flour is golden brown, 3 to 4 minutes. Gradually whisk in the broth; continue whisking until no lumps remain. Bring to a simmer, then cook until thickened, about 5 minutes. Season with salt and pepper to taste.
- Preheat the oven to broil. Cut the chicken into pieces, remove the breasts from the bones, and place them on a baking sheet. Brush with the remaining 1 tablespoon (15 g) butter and broil until the skin is golden brown and crispy, 3-4 minutes. Serve with gravy.
Serving suggestion: The chicken can be fried until crispy in the oven or served straight from the slow cooker, skin removed.
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