Ingredients
2
tablespoons honey
2
tablespoons soy sauce
1
teaspoon grated gingerroot
1
(4 to 4 1/2-lb.) whole roasting chicken
2
garlic cloves, quartered
1
orange, sliced
1
tablespoon cornstarch
2
tablespoons dry sherry or orange juice
Preparation
In small bowl, combine honey, soy sauce and gingerroot; mix well. Rinse chicken, discarding neck and giblets. Pat dry with paper towels. Place garlic and 2 of the orange slices in chicken cavity. Tie string around legs and tail section, leaving about 6 inches of extra string. Tie string in same way around breast area. (String will be used to easily lift chicken from cooker.)
Spray 4 to 6-quart slow cooker with nonstick cooking spray. Place chicken, breast side up, in sprayed slow cooker with string extending over edge of cooker. Brush chicken with honey mixture.
Cover; cook on low setting for 6 to 8 hours or until chicken is fork-tender and juices run clear.
Using string, carefully lift chicken from slow cooker; place on serving platter. Cover with foil. In small saucepan, combine cornstarch and sherry; blend well. Add juices from slow cooker; mix well. Cook over medium heat until mixture boils, stirring occasionally. Brush sauce over chicken. Garnish with remaining orange slices and fresh herbs, if desired.
