The Wheeling Gourmet by Nicolas Steenhout

Preparation

1. Turn the empty crockpot on to high.
2. Clean and dry the chicken.
3. Slice the lemon to get 6 or 8 even slices.
4. With your fingers, gently separate the skin from the chicken, starting at the bottom of the chicken. You need to keep the skin intact.
5. Slide lemon slices between the chicken skin and meat. You need 2 slices on each breast, and 1 or 2 slices on the thighs.
6. Take some of the mint and place it under the skin as well.
7. Salt and pepper the inside of the chicken's cavity.
8. Add the off-cuts of lemon and the remaining mint inside the chicken's cavity as well.
9. Place the chicken in the crockpot, cover, and turn the crockpot to low.
10. Cook for 7 or 8 hours.
11. Use a meat thermometer to verify the meat is properly cooked. It should be 74 °C-77 °C (165 °F - 170 °F)

Finition

1. Take the chicken out of the crockpot.
2. Pour the juice into a pot and reduce ( Boil down the liquid) [?] it by half.
3. While the juice is reducing, remove the legs and the breast from the chicken.
4. Serve the meat with the reduced juice.