The recipe called for regular paprika, but I happen to LOVE the flavor smoked paprika imparts.
(serves 6)
1 stick Kerrygold* butter, softened
4 lemons - 2 zested and juiced, 2 quartered
1 T. smoked paprika
1/2 t. dried thyme*
1/4 t. garlic powder*
Kosher* salt and freshly* ground pepper
1 whole 6 lb. free-range* chicken
1 fresh rosemary* sprig
In a bowl, mash butter, 1 T. lemon zest, thyme, garlic powder, and paprika; season with S&P. Spread under and over chicken skin. Place lemon quarters and rosemary sprig in cavity. Place chicken in crockpot, and pour 1/4 cup lemon juice over top. Cover; cook on high 4 hours or 6&1/2 hours on low. Chicken is done when the temp. reaches 165. Heat broiler. Remove chicken to rimmed* baking sheet; broil 4 min. or until skin is golden brown and starting to crisp. Let sit 20 min. before carving. Serve with pan juices.
"Not what we say about our blessings, but how we use them, is the true measure of our thankfulness."
Love,
Machete Milletti
No comments:
Post a Comment