Herbed Chicken & Brussel Sprouts
Prep: 20 mins
Cook: 8 hrs 25 mins
1 T sea salt
2 t paprika
2 t dried thyme
½ t black pepper
1 whole chicken, organic free-range
1 bunch celery, cut into thirds, leaves discarded
1 medium red onion
4 cloves garlic
1 lb Brussels sprouts
1½ t Dijon mustard
In a small bowl, combine the sea salt, paprika, dried thyme, and black pepper.
Remove the neck and giblets from the chicken. (These can be added to your next batch of chicken bone broth, so put them in the freezer until you are ready to make your broth.)
Sprinkle the chicken with the salt mixture.
Place the lemon into the cavity of the chicken.
Tie the legs together with kitchen string, and tuck the wing tips under.
Place the celery, onion, and garlic in a single layer in a lightly greased 6-quart slow cooker.
Place the chicken on top of the onions, breast side up. Arrange and tuck the remaining vegetables around chicken.
Cover, and cook on LOW for 8 hours or until done.
Remove the chicken to a baking sheet, and turn the oven broiler on high or set the oven to 500ºF. Broil the chicken until its skin is browned and beginning to crisp up on top (about 10–15 minutes).
Remove the chicken, plate it on a serving dish, and arrange the vegetables around the chicken.
Transfer the cooking juices from the slow cooker to a pan, and bring to a simmer.
Add the mustard, and simmer to reduce the sauce by half (about 15 minutes).
Pour the sauce over the chicken and vegetables, serve hot, and enjoy!