迷迭蒜香鸡肉（Rosemary

Ingredients（材料）：
3 carrots or celery ribs （3根小胡萝卜或者香芹茎）
5 pounds chicken leg quarters （4等分的5磅鸡腿）
2 tablespoons chopped fresh rosemary（2汤匙切碎的新鲜迷迭香）
2 teaspoons pimentón（2茶匙的辣椒粉）
2 1/2 teaspoons kosher salt, divided（2 1/2茶匙粗盐，分开）
1 1/4 teaspoons freshly ground pepper, divided（1 1/4茶匙新鲜胡椒粉，分开）
12 garlic cloves, sliced（12瓣大蒜，切碎）
3 tablespoons olive oil （3汤匙橄榄油（用于鸡肉））
1/2 cup chicken broth （1/2杯鸡汤）
2 pounds fingerling Yukon gold potatoes, halved（2磅手指型的yukon金黄土豆，对半切）
1 teaspoon olive oil （1茶匙橄榄油（用于土豆））
Garnish: fresh rosemary（增香物：新鲜的迷迭香）

Preparation：（准备）：
1.Place carrots in a single layer in a 5-qt. slow cooker.
（在型号5-qt的锅里放置单层胡萝卜，小火慢煮）
2. Remove skin from chicken, and trim fat. Stir together rosemary, pimentón, 1 1/2 tsp. salt, and 1 tsp. pepper. Rub mixture over chicken.
（把鸡肉的皮去掉，去除肥（脂肪）的部分。将迷迭香、辣椒粉、1 1/2茶匙的盐和1茶匙的胡椒粉搅拌一起，将混合的调料擦拭在鸡肉上。）
3. Sauté garlic in 3 Tbsp. hot oil in a large skillet over medium heat 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. Cook half of chicken in reserved oil in skillet 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet. Repeat with remaining chicken.
（用少量油炒3汤匙的蒜末。在平底煎锅里热油中火加热至2分钟或者直到金黄色。用带开缝的勺子转移到碗里；将油保存在锅里。在保存有油的锅里煎一半的鸡肉每一面3-4分钟或者直到深金黄色。转小火，保存沥油在锅里，重复操作烹制剩余的鸡肉）
4. Add broth and garlic to reserved drippings in skillet, and cook 1 minute, stirring to loosen particles from bottom of skillet; pour over chicken in slow cooker. Cover and cook on HIGH 2 hours.
（加入鸡汤和大蒜到带油的（刚煎鸡肉剩余的油）锅里，煮1分钟，搅拌一下使切碎的蒜末从锅底松散；将鸡肉倒入炖锅里，盖上盖高温煮2个小时）
5. Toss potatoes with 1 tsp. oil and remaining 1 tsp. salt and 1/4 tsp. pepper; add to slow cooker. Cover and cook 2 more hours.
（将土豆和1茶匙油和剩余的盐和1/4茶匙的胡椒粉加到炖锅里，盖上盖煮超过2小时）
6. Transfer chicken and potatoes to a serving platter, and pour juices from slow cooker through a fine wire-mesh strainer into a bowl; skim fat from juices. Serve immediately with chicken and potatoes.
（转移鸡肉和土豆在餐碟上，将炖锅里的汁通过滤网倒到碗里；撇去肥油，立马和鸡肉和土豆食用）
The Art of Browning Browning meats and poultry before simmering in the slow cooker yields major depth of flavor plus a picture-perfect presentation, so don't be tempted to skip it. First, pat the meat dry with paper towels before seasoning. Set a heavy stainless-steel or well-seasoned cast-iron skillet (not nonstick) over medium to medium-high heat for 2 to 3 minutes or until hot enough for the oil to shimmer--the meat should hiss and sizzle as soon as it hits the pan. Be sure not to crowd the pan; doing so drops the temp, causing the meat to steam rather than form a crisp crust. Don't turn the meat until the bottom is well-browned.
（做出金黄色的肉和家禽的技艺在于在炖之前有一个浑厚的风味加上画面完美的呈现，因此不要试图跳过它。首先，鸡肉码味之前先用纸巾拍干水。在重不锈钢锅或者铁锅里中大火加热2-3分钟或者直到热到使油冒烟--肉碰到锅会发出唧唧声。确保锅里不要太挤；那会降低温度，因为肉散发的蒸汽不会形成锅巴。不要去翻转肉，直到底部的肉变金黄（才翻）。）