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Herb Roasted Chicken and Parsnips
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Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
15
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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