• 1 whole fresh chicken
• 1 lemon, quartered
• 1 tbsp olive oil
• knob of butter
• 3 large onions
• sprigs of thyme
• 2 bay leaves
• 1 cup of pear cider
• 4 small heads of garlic with the tops sliced off
• 1 c chicken stock
• salt and freshly ground pepper to taste

Rinse the chicken, pat dry and stuff with the lemon quarters.  Truss the chicken with kitchen string and season with salt and pepper.

Heat the oil and butter in a cast iron frying pan or casserole dish (or this can be done in the roasting dish in the oven) and braise the chicken both sides until golden.  Place the chicken in the crock pot.

Add the onions, thyme,  bay leaves to the frying pan and cook for 10 minutes stirring often.   Increase the heat and add the cider and stock and bring to the boil.  Pour this mixture over the chicken and place the garlic around it.  Cover and cook on low for several hours.

Lift the chicken out when cooked and thicken the gravy if needed.  Serve with your choice of vegetables.  Serves 4-6.