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Slow-Roasted Chicken with Honey-Ginger Glaze*

Prep Time: 15 minutes
Total Time: 8 hours, 15 minutes

2 Tbsp honey
2 Tbsp soy sauce
1 tsp grated gingerroot
1 (4 - 4 1/2 lb) whole roasting chicken
2 garlic cloves, quartered
1 orange, sliced
1 Tbsp cornstarch
2 Tbsp dry sherry or orange juice

In small bowl, combine honey, soy sauce and gingerroot; mix well. Rinse chicken, discarding neck and giblets. Pat dry with paper towels. Place garlic and 2 of the orange slices in chicken cavity. Tie string around legs and tail sections, leaving about 6 inches of extra string. Tie string in same way around breast area. (String will be used to easily lift chicken from cooker.)

Spray 4 to 6-quart slow cooker with nonstick cooking spray. Place chicken, breast side up, in sprayed slow cooker with string extending over edge of cooker. Brush chicken with honey mixture.

Cover; cook on low setting for 6-8 hours or until chicken is fork-tender and juices run clear.

Using string, carefully lift chicken from slow cooker; place on serving platter. Cover with foil. In small saucepan, combine cornstarch and sherry; blend well. Add juices from slow cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. Brush sauce over chicken. Garnish with remaining orange slices and fresh herbs, if desired.

Makes 6 servings. Per serving: 390 calories, 21 g fat

Pillsbury Slow Cooker Recipes booklet