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1 raw roasting chicken, cut & skin removed
salt & pepper
1-2 T evoo
1/4 c dry white wine
1/8 c vermouth
2 t parsley
2 t basil
1 t oregano
pinch of red pepper flakes
40 cloves of garlic (2 heads), peeled
4 celery ribs, sliced
juice and grated rind from 1 lemon
fresh herbs
Sprinkle chicken with salt & pepper. Brown in oil in a frying pan. Remove chicken & set aside.
Mix wine, vermouth, parsley, basil, oregano & red pepper.
Add garlic & celery; Mix well & put into crock pot.
Add chicken pieces & half of remaining fresh herbs. Mix to coat well. Sprinkle with lemon juice and peel. Add remaining fresh herb mix.
Cook low for 6 hours.
Sprinkle with additional fresh herbs.
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