Sticky balsamic roast chicken
4 cloves garlic, crushed
125ml balsamic vinegar
2 tbsp Dijon mustard
1 tbsp brown sugar
1 tbsp olive oil
2 tbsp coarsely chopped fresh oregano
2 tbsp coarsely chopped fresh flat-leaf parsley
2kg whole chicken
Place garlic, vinegar, mustard, sugar, oil and half each of the oregano and parsley in a 4.5-litre slow cooker; stir to combine.
Discard excess fat from chicken cavity.
Place chicken in cooker; turn to coat in mixture.
Cook, covered, on low, for about 6 hours.
Carefully remove chicken from cooker; cover to keep warm.
Transfer cooking liquid to a medium frying pan; skim and discard fat from surface of cooking liquid.
Bring liquid to the boil.
Boil, uncovered, for 10 mins or until sauce is reduced to ½ cup.
Drizzle chicken with sauce; sprinkle with remaining herbs to serve.