Instructions: FJS GARLIC ROASTED CHICKEN

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours. Serve the hot garlic butter sauce with the chicken.

NOTE

This is fall-off-the-bone delicious. F. J. VARIATION ON A THEME

Quarter the chicken. Increase the garlic to 8 cloves. Make a garlic butter out of the garlic, butter, salt, pepper and paprika. Whirl it in the Cuisinert. Spread the garlic butter generously over each quarter of the chicken. Pour the chicken broth in the bottom of the crockpot. Add the chicken and cook on low for 6 to 8 hours! Cook linguini, drain and divide into 4 servings. Carefully remove the chicken and pour garlic-butter sauce in pan. If a thicker sauce is preferred, whisk in a couple tablespoons of roux. Slowly whisk in heavy cream and heat to a simmer. Add the Parmesan Cheese and simmer for about one minute. Pour a generous portion of sauce over each serving of the cooked linguini and sprinkle with freshly ground black pepper and finely minced fresh sweet basil. Gently place quartered chicken on top of linguini and season with a bit of freshly ground black pepper and finely minced fresh sweet basil.

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