Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
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Slow Cooker Favorites
Pork Loin
Slow Cooker Chicken
Pollo alla Contadina
Lamb Shanks
Lamb Stew
Carbonade de Boeuf
Beef Pot Roast
2005 Sauvignon Blanc
2005 Glissando
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Slow Cooker Chicken
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5-6 pound whole chicken
3 onions, peel, leave one whole - cut two in half
1 lemon, whole
Parsley sprigs
Rosemary sprigs or dried rosemary
1 garlic clove, crushed
2 garlic cloves, peeled
2 Tbl Olive Oil
2+ Tbl Butter
4 Carrots, cut in 1 inch pieces
4 Potatoes, cut in 1 inch pieces
1/2 cup Crinella Sauvignon Blanc
1/2 cup chicken stock
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Wash and dry chicken
Pierce lemon 10 times and place lemon, whole onion and a few parsley
sprigs into the cavity of the chicken
Lightly rub skin of chicken with crushed garlic clove and a
little butter
Take some kitchen twine and truss chicken
Melt 2 tablespoons butter and 2 tablespoons olive oil. Brown chicken on all sides. This will take
about 15 minutes.
Place carrots, potatoes and halved onions into the slow cooker
Place browned chicken on top
Insert a toothpick into peeled garlic and push the toothpick into
the top of chicken breast skin.
Lay a few sprigs of fresh rosemary on chicken or a few pinches of dried
rosemary (optional)
Add wine and chicken broth
Cook the chicken on low for 10 or 11 hours.
One hour before serving, remove the speared garlic
and rosemary sprigs.
Drain off juices and reduce to about 1 cup. Correct seasonings. Salt and Pepper the chicken.
Pour juices over chicken and cook for another hour.
Enjoy with our 2005 Sauvignon Blanc.
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