Serves 6.
1 lemon, cut into quarters.
4 garlic cloves.
1.75kg/4lb chicken.
60ml/4 tbsp olive oil.
100g/4oz/half cup butter.
45ml/3 tbsp chopped fresh parsley.
60ml/4 tbsp dry white vermouth.
- Push the lemon pieces and one of the garlic cloves into the cavity of the chicken. Cut the remaining garlic into slivers.
- Heat the oil and butter in a large frying pan (skillet) and quickly brown the chicken on all sides. Transfer to the slow cooker.
- Stir the garlic slivers, parsley and vermouth into the remainig butter in the saucepan, then pour over the chicken, scraping out every last drop.
- Cover and cook on high for 4-5 hours.