So yesterday I trussed up a chicken thusly:

Purchase whole chicken. Rip everything out of cavities, throw away. I don’t eat neck, nor am I fond of chicken gravy. Bleeech.

Wash. Pat dry.

Peel 2 heads of garlic. If the cloves are large, cut them up into smaller bits. Stab a small hole into the chicken and slip a piece in. Repeat, until out of garlic.

Cut fresh rosemary into 1″ long branches. Repeat as with garlic.

Pat sea salt all over the skin of the bird. Also, when doing the garlic and stuff, remember that you will want to eat more than the breasts. Stick garlic and rosemary in the other parts, too.

Roast in crock on low for 8 hours. If you’re leaving it alone, put in 1.5 cups of water. Otherwise, put in 1/2 a cup at the beginning, 1/2 c at 2.5 hours, 1/2 c at 5 hours. You’ll get a drier skin that way.

Pull out the garlic pieces and rosemary branches before consuming. What’s leftover….well, recipes all week will include those! We had it with asparagus, even though the asparagus came from Guatemala or wherever.  Josh has been craving asparagus, so asparagus he gets!

It was really easy, tasted like I spent hours in the kitchen. Spent all of five minutes. Awesome.