Chinese Five-Spice Chicken from TSpring82
Adapted from Dave Lieberman recipe on FoodNetwork.com
1 whole chicken roaster, about 3-4 pounds, giblets removed
Salt and freshly ground pepper
½ tablespoon Chinese five-spice powder
¼ tablespoon of olive oil
2-3 cloves of garlic, peeled and smashed
1 navel orange, quartered
Season the roaster with salt and pepper inside the chicken’s cavity. Rub olive oil on the chicken’s skin and season the outside of the bird with additional salt and pepper and with the Chinese five-spice powder. Stuff the bird with the smashed garlic cloves and 2 of the orange quarters. Squeeze the other 2 orange quarters over the chicken and place bird in crock pot. Because of the natural juices it is not necessary to add water to your crock pot.
Cook on low for 4-8 hours. It is recommended that you get a bird with a pop-up timer in it since crock pots cook at different temperatures.