Slow-Cooked Chicken

Ingredients

• 1 (3.5-4 lb)  whole chickens
• kosher salt
• cracked white pepper
• 1/2 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced celery
• 3 garlic cloves, peeled and smashed
• 3 sprigs fresh thyme
• 1 lemon, juice of
• 4 teaspoons cornstarch

Directions

1. 1

   Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow cooker. Scatter the onions, carrots, celery, garlic, thyme, and lemon juice over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 6 hours, undisturbed.

2. 2

   Remove the chicken from the slow cooker, and pour the accumulated juices into a 2-cup heatproof container. Skim the fat from the top and transfer the liquid to a small saucepan. Dissolve the cornstarch in a small bowl with 2 teaspoons of water and whisk to form a slurry. Whisk the slurry into the juices and bring to a boil over high heat. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Cut the chicken into pieces and serve, with the thickened pan juices ladled over the top.