Herb Roasted Chicken and Parsnips

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings


  • 1 large whole chicken neck and giblets removed from cavity
  • 2 tablespoons ghee
  • 1 teaspoon ground sage
  • 1 teaspoon dried oregano
  • Sea salt and freshly ground black pepper to taste
  • 1 clove garlic minced
  • 2 large parsnips peeled and chopped
  • 1 large onion peeled and chopped


  • Place chicken on a large cutting board.
  • In a small bowl, combine next 5 ingredients (ghee through garlic); rub mixture over the surface of the chicken.
  • In a large crock cooker, place parsnips and onion then place chicken on top.
  • Cover and cook on LOW for 6 to 8 hours or until chicken is fork-tender and vegetables are tender.
  • Remove meat from chicken carcass and serve the vegetables on the side.


SERVING SUGGESTION: Add steamed broccoli spears and Faux-Tay-Toes (steam cauliflower till tender; mash with ghee, salt and pepper to taste until you get a mashed potatoes texture).
NUTRITION: 469 Calories; 30g Fat; 30g Protein; 18g Carbohydrate; 5g Dietary Fiber; 158mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain (Starch); 4 Lean Meat; 1 Vegetable; 3 1/2 Fat.
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