2-3rosemary sprigsdepending on the size of branches
2-4Thymedepending on the size of branches
4sprigs of tarragon
1/2hot pepperpreferably habanero, seeds removed
2fresh parsley sprigs
1tspground black pepper
2celery stalksroughly chopped
3medium carrotroughly chopped
Remove the insides of the chicken, cut the lemon in half and rub the halves all over the chicken. Rinse, pat dry and set aside.
In a blender or food processor, blend the following 15 ingredients (herbs, spices, oil and lemon juice).
Place carrots and celery in bottom of crockpot. This will act as a stand to prevent the chicken from sticking to the bottom and will also help in creating a chicken stock.
Rub wet seasoning over your entire chicken (including the inside of the bird). Place on top of carrots and celery. Cover and cook on HIGH for 2 - 2½ hours – depending on the temperature of your chicken. Check for doneness before removing from crock pot