Herbed Roast Chicken With Garlic and Shallots

• 1 (4 lb) whole chickens
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh rosemary
• 12 teaspoon fennel seed, crushed
• 8 garlic cloves, peeled
• 1 teaspoon salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 3 large shallots, sliced

1. Remove the neck and giblets from the chicken cavity and reserve them for another use.
2. Trim away any excess fat.
3. Chop together the parsley, rosemary, fennel seeds, and 3 of the garlic cloves.
4. Place the mixture in a small bowl and add the salt, a generous grind of pepper, and the oil.
5. Place about one third of the mixture inside the chicken cavity along with the remaining 5 garlic cloves.
6. Spread the rest of the herb mixture over the chicken.
7. Place the chicken in a large slow cooker.
8. Sprinkle with the shallots.
9. Cover and cook on LOW for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165 on an instant read thermometer.
10. Cut the chicken into serving pieces and serve with the cooking juices.

whole chickens, flatleaf, rosemary, fennel, garlic, salt, fresh ground black pepper, olive oil, shallots

Taken from www.food.com/recipe/herbed-roast-chicken-with-garlic-and-shallots-496474 (may not work)