- 1 free range organic whole 4-6 lb Chicken
- Kosher/Sea Salt, Pepper
- Italian Seasoning Blend, Rosemary, Thyme, Oregano, Basil, Marjoram, Sage
- 1 large Orange
- 1 sweet yellow onion
- 30-40 Cloves peeled garlic
Take your chicken and rinse off in cold water, removing any giblets or parts you don’t want. After rinsing, dry thoroughly and set on a cutting board or in a pan to begin the seasoning.
Season all sides and inside the cavity with Salt, Pepper and Italian seasoning blend. Coat em up good I also threw about 10 or so cloves inside the cavity as well.
Now to make life easier, I would seriously suggest using already peeled garlic. This will save about 30 minutes if you are peeling this many cloves.
Slice your sweet yellow onion and line the bottom of the GROK Pot with it, and then put in all your garlic on top of the onion. Take your Orange and quarter it.
Place your seasoned bird in the cooker on top of the garlic and onions, and , squeeze all of the orange juice over the bird, and put your orange quarters inside the cavity of the bird.
Cover and cook on low for 6 hours.
At the 6 hour mark, the chicken is done and the skin is spongy and soft…I like the skin crispy, so I did the following
Turn on your Broiler to HI on your oven…take your bird out of the GROK Pot and put in a roasting pan. Throw em in the oven for 15 minutes and broil on high…This browns and crisps up the skin…yum!!
The chicken will fall apart very easily, cut up the pieces and serve with your favorite veggie. I had asparagus with it. Asparagus is sauteed in coconut oil for 5-7 min in a large pan and when done topped with Pepper & Granulated Garlic, and Pasture Butter.