Ingredients
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 sprigs Italian parsley
- Toasted French bread slices
- 40 cloves garlic, unpeeled
- 1/4 teaspoon ground black pepper
- 4-pound whole broiler/fryer chicken
- 2 stalks celery, cut into 3″ pieces
Instructions
Place 1 sprig thyme, rosemary, sage, and parsley in chicken cavity. Place celery in stoneware. Put chicken on top of celery. Add garlic around chicken. Chop remaining herbs; sprinkle herbs and pepper over chicken. Cover and cook on LOW 8 hours (HIGH 4 hours). To serve, place chicken, garlic, and celery on serving platter. Squeeze roasted garlic out of skins onto toasted French bread slices and spread with knife.