Crock Pot - Whole Chicken

Ingredients:

1 lb whole chicken, washed and eviscerated

1/2 small onion (peeled and cut in 1/2)

1/2 small lemon (cut in half)

3-4 baby carrots

2 whole garlic cloves

1 stalk celery (cut in half)

2 springs rosemary

2 spring thyme

 Emeril's ESSENCE Creole Seasoning (see below for recipe)

Place whole chicken in crock pot, butt up

rub indside of cavity with ESSENCE seasoning.

fill cavity with onion, lemon, garlic, carrots, celery, rosemary, and thyme.

lay chicken in crock pot breast up.

rub ESSENCE seasoning under the skin of the entire breast

flip chicken over so breast is side down.

cover pot.

set on low for 6 hours.

enjoy!

happy eating.

p.s. makes great chicken broth!

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients in a glass jar with a tight lid.

shake well to combine all of the ingredients.

save in your season cabinet.

works on everything from burgers to fish.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William Morrow, 1993.