2 tbs honey
2 tbs soy sauce
1 tsp grated gingerroot
1 (4 to 6 lb) whole roasting chicken
2 garlic cloves, quartered
1 orange, sliced
1 tbs cornstarch
2 tbs dry sherry or orange juice
In a small bowl, combine soy sauce, honey and gingerroot; mix well.
Discard chicken neck and giblets. Rinse chicken well. Pat dry with paper towels. Place the garlic and two of the orange slices in the chicken cavity.
Spray 4 to 6 quart crockpot with nonstick cooking spray. Place chicken in crockpot, breast side up. Brush chicken with honey mixture.
Cover. Cook on low 6 to 8 hours or until chicken is fork-tender and juices run clear.
Remove chicken from crockpot and place on serving platter. Cover with foil.
In small saucepan, combine cornstarch and sherry; blend well. Add juices from crockpot; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally.
Brush sauce over chicken. Garnish with remaining orange slices and serve.