Ingredients
6celery ribscut into 2-inch pieces
2carrotspeeled and cut into 1½ inch pieces
1red onionpeeled and cut into 8 wedges
8ozred potatoescut into 1-inch pieces
5garlic clovespeeled and smashed
4rosemary sprigs
4thyme sprigs
2tspkosher saltplus more for seasoning
1½tsppaprika
½tspblack pepperplus more for seasoning
½tspdried thymeor 1 tsp chopped fresh
4tspolive oilplus more for brushing
5lbchicken
2tbspunsalted butter
2tbspall-purpose flour
Preparation
Arrange the celery, carrots, onion, garlic cloves, rosemary, and thyme sprigs in a nest into a 6-quart slow cooker bowl.
Combine the salt, paprika, black pepper, dried thyme, and olive oil in a small bowl.
Remove the giblets and neck from the chicken.
Dry the outside and inside of the chicken with paper towels.
Spread the seasoning paste evenly over the chicken skin.
Place the chicken breast side-up on the vegetables.
Cover and cook on the High setting for 4 to 5 hours, or Low setting for 6 to 8 hours.
Breasts should reach an internal temperature of 160 to 165 degrees F, and the thighs reach 170 degrees F.
Carefully transfer the chicken to a foil-lined baking tray with a rack on top.
Brush the chicken with olive oil.
Broil the chicken 10-inches away from the top of the oven for 5 minutes until the skin is browned and crisp.
Transfer to a foil-lined baking tray of vegetables, then broil 10-inches away from the top of the oven for 8 to 10 minutes.
Transfer the chicken to a carving board, then let rest for 15 minutes before carving.
Transfer chicken drippings to a fat separator.
Heat a medium-sized pan over medium heat.
Melt the unsalted butter in the pan and then whisk in the flour.
Once a pale roux is formed, turn the heat up to medium-high.
Gradually whisk in 1 cup of the defatted chicken drippings.
Stir continuously for 2 minutes until thickened.
Add more chicken drippings for a thinner sauce, then season with salt and pepper.
Place the vegetables to a platter, then top the chicken over.
Serve chicken with gravy, and enjoy!
