Roast whole chicken with a Spicy Paprika Rub
1 whole chicken (about 2kg)
1 teaspoon oil
1 tablespoon Hoyts Curry Powder
1 tablespoon Hoyts Sweet Paprika
1 tablespoon flour
1 tablespoon Hoyts Oregano
1 tablespoon Hoyts Thyme
1 tablespoon Hoyts Celery Salt
Sprigs of fresh herbs
(thyme, parsley, marjoram, sage, etc.)
Turn the slow cooker onto high and coat with non stick spray. Wash and dry the chicken inside out. Trim off any excess fat from the body cavity, and the neck skin if necessary. Rub the chicken all over with the oil. In a small bowl or saucer, mix together the next six ingredients and coat the chicken as evenly as possible. Put whatever fresh herbs you have in the body cavity.
Place the chicken carefully into the prepared slow cooker and put on the lid. (No liquid is added for this recipe). Cook on HIGH. Both the legs and breast are just cooked after 4 hours, well cooked after 6 hours, and are falling off the bone after 8 hours.
Serve with mashed potatoes and your favourite vegetables
NOTE: do not use stuffed chicken for this recipe as it slows down cooking of the meat in the body and will cook unevenly.