Whole Chicken with Vinegar, Shallots, Carrots, Raisins and Mint Recipe
Slow cooker size: 6+ quarts
Prep time: Overnight brine
Cook time: 3 hours plus 20 minutes for finishing
In a small bowl, combine the sea salt, paprika, coriander and fennel and mix well. Pat the chicken as dry as possible with paper towels. Liberally sprinkle the seasoning mixture over the chicken, then truss it. Place the chicken in a baking dish and chill it in the refrigerator for 8 hours or overnight.
Put the shallots in a slow cooker, and add the vinegar and the broth. Add the chicken to the slow cooker, breast-side up, using the shallots as a makeshift rack. Cover the cooker with the lid and cook on the high setting for 2 hours. Then add the carrots and the raisins to the cooker, re-cover it and cook for 1 more hour.
When the chicken is done (it should reach 165°F at its thickest point—check it with a meat thermometer), preheat the broiler to high. Carefully transfer the chicken to a broiler-safe pan, setting it breast-side up, and broil it on the lowest rack for 10 minutes to brown the skin. Remove the chicken from the broiler and allow it to rest for 10 minutes.
Finely chop enough of the reserved carrot greens to make 1/4 cup.
Place the chicken on a platter and arrange the cooked shallots, carrots and raisins around it. Pour the remaining slow cooker juices over the chicken as a sauce. Garnish with the mint and carrot greens and serve.