Slow Cooked Half Chicken Recipe

Season and brown

Pat the half chicken dry with paper towels. Season all over with 1.5 tsp kosher salt, 1 tsp black pepper, 0.5 tsp garlic powder and 0.5 tsp paprika. Heat 1 tbs olive oil and 1 tbs butter in a large skillet or the insert of a 3–4 quart slow cooker on the stovetop over medium-high heat. When hot, place the chicken skin-side down and sear until golden brown, 4–5 minutes. Turn and sear the other side for 2 minutes. Remove and set aside.

Slow-cook

Transfer the seared chicken to the slow cooker. Add the braising aromatics (see next section) and the braising liquid so the chicken sits partially submerged (liquid should come about halfway up the bird). Tuck thyme sprigs and bay leaf around the chicken. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until an instant-read thermometer inserted into the thickest part of the thigh reads 175°F (79°C) and the meat is tender. If you prefer a slightly crisper skin, remove the cooked chicken and place skin-side up on a baking sheet under a preheated broiler for 2–4 minutes—watch closely to avoid burning.

Before browning the chicken, thinly slice 0.5 cup yellow onion, roughly chop 0.5 cup carrot and 0.5 cup celery. Smash 2 garlic cloves. Place the vegetables directly in the slow cooker or in the skillet after searing the chicken and sauté 2–3 minutes to release flavor. Deglaze the skillet with 0.5 cup white wine or additional chicken stock, scraping up browned bits, then pour into the slow cooker. Add 1 cup low-sodium chicken stock, 2 thyme sprigs and 1 bay leaf. These will braise the chicken and create the base for the demi-glace finish.

After the chicken has finished cooking, carefully transfer the bird to a plate and cover loosely with foil to rest. Strain the cooking liquid into a saucepan, pressing on solids to extract juices, and skim off excess fat. Use this liquid to thin and flavor the demi-glace as described in the demi-glace section.

While the chicken finishes in the slow cooker (about 30–40 minutes before serving), prepare the market vegetables. Toss 2 cups of small market vegetables with 1 tbs olive oil, 0.5 tsp kosher salt and 0.25 tsp pepper. Roast on a baking sheet in a 425°F (220°C) oven for 12–15 minutes until tender and lightly caramelized, or blanch and then sauté in a hot skillet 4–6 minutes if vegetables are very tender (snap peas, broccolini). Finish with 0.5 tbs fresh lemon juice and, if desired, a small pinch of finishing salt.

Place 1 lb peeled and cubed potatoes in a pot and cover with cold water. Add 0.5 tsp salt to the water. Bring to a boil and cook until potatoes are tender, about 12–15 minutes. Drain well and return to the pot. Mash with 2 tbs butter and gradually add 0.5 cup warmed whole milk until smooth and at the desired consistency. Season with 0.75 tsp salt and 0.25 tsp black pepper, taste and adjust seasoning. Keep warm until ready to plate.

Combine 0.5 cup demi-glace with the strained and reduced slow-cooker braising liquid in a saucepan over medium heat. Bring to a gentle simmer and reduce slightly until it coats the back of a spoon, 3–6 minutes. If the sauce is too thin, simmer a bit longer; if too strong, add up to 2 tbs additional stock or water. Whisk in 1 tbs cold cubed butter off the heat to glossy-emulsify the sauce. Stir in 1 tbs chopped parsley if using. Taste and season with salt and pepper as needed.

Spoon some sauce over the rested half chicken and reserve the rest for the plate.

Divide mashed potatoes onto the plate, place the slow-cooked half chicken beside them (slice through the breast if desired to make it easier to eat), arrange market vegetables alongside and finish with a generous drizzle of the chicken demi-glace around and over the chicken. Garnish with a small sprig of thyme or chopped parsley if desired.