- 1 Tbsp chopped fresh parsley
- 1 Tbsp chopped fresh basil
- 1 clove garlic, crushed
- 1 Tbsp olive oil
- 1 size 14 whole chicken
- 1 lemon
- 3 rashers bacon, chopped
- 1 leek, washed and sliced
- 1 stalk celery, chopped
- 2 carrots, peeled and sliced lengthwise
- 400g can Wattie's Crushed and Sieved Tomatoes
- 70 g sachet Wattie’s Tomato Paste
- 1 Tbsp balsamic vinegar (optional)
- Turn the slow cooker on to low to preheat. In a small bowl combine the chopped parsley, basil, crushed garlic and olive oil to make a paste. Season with salt and pepper.
- Pat chicken dry with paper towels. Using your fingers carefully work your way under the skin of the breast of the chicken to make a pocket. Spread the herb paste under the skin.
- Place the lemon in the cavity of the chicken. Tuck the wings under and tie the legs together.
- Heat a dash of oil in a frying pan. Add the bacon and leeks and cook until the leeks soften. Transfer to the slow cooker. Add the celery and carrots. Place the chicken onto the vegetables.
- In a jug mix Wattie's Crushed and Sieved Tomatoes, Wattie’s Tomato Paste and balsamic vinegar together. Pour around the base of the chicken. Cover.
- Cook on low for 5-6 hours until the chicken is cooked.
- Carefully remove the chicken from the slow cooker and place on a serving platter. Season sauce to taste with freshly ground black pepper and a little salt if required. Serve with mashed poatotes and seasonal green vegetables.
Preheat oven to 180°C. Prepare as for slow cooker but place ingredients in an ovenproof dish. Cover. Place in the oven and cook for 1 1/4 - 1 1/2 hours until chicken is tender.
This passata style product uses only the finest vine-ripened Hawke’s Bay tomatoes, crushed and sieved to create this natural tomato sauce style product.