STICKY BALSAMIC ROAST CHICKEN
SERVES 4 PREP 20 MINS COOK 6 HRS 10 MINS
4 garlic cloves, crushed ½ cup balsamic vinegar 2 tbsp dijon mustard 1 tbsp brown sugar 1 tbsp olive oil
2 tbsp coarsely chopped fresh oregano
2 tbsp coarsely chopped fresh flat-leaf parsley 2kg whole chicken
ONE Place garlic, vinegar, mustard, sugar, oil and half each of the oregano and parsley in a 4.5-litre (18-cup) slow cooker. Stir to combine.
TWO Discard excess fat from chicken cavity. Place chicken in slow cooker and turn to coat in mixture. Cook, covered, on low, for about 6 hours.
THREE Carefully remove chicken from cooker and cover to keep warm. Transfer cooking liquid to a medium frying pan. Skim and discard fat from surface of cooking liquid. Bring liquid to the boil.
Boil, uncovered, for 10 mins or until sauce is reduced to ½ cup. Drizzle chicken with sauce. Sprinkle with remaining herbs to serve.