Preparation：（準備）： 1.Place carrots in a single layer in a 5-qt. slow cooker. （在型號5-qt的鍋里放置單層胡蘿卜，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. （把雞肉的皮去掉，去除肥（脂肪）的部分。將迷迭香、辣椒粉、1 1/2茶匙的鹽和1茶匙的胡椒粉攪拌一起，將混合的調料擦拭在雞肉上。） 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湯匙的蒜末。在平底煎鍋里熱油中火加熱至2分鐘或者直到金黃色。用帶開(kāi)縫的勺子轉移到碗里；將油保存在鍋里。在保存有油的鍋里煎一半的雞肉每一面3-4分鐘或者直到深金黃色。轉小火，保存瀝油在鍋里，重復操作烹制剩余的雞肉） 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. （加入雞湯和大蒜到帶油的（剛煎雞肉剩余的油）鍋里，煮1分鐘，攪拌一下使切碎的蒜末從鍋底松散；將雞肉倒入燉鍋里，蓋上蓋高溫煮2個(gè)小時(shí)） 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. （將土豆和1茶匙油和剩余的鹽和1/4茶匙的胡椒粉加到燉鍋里，蓋上蓋煮超過(guò)2小時(shí)） 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. （轉移雞肉和土豆在餐碟上，將燉鍋里的汁通過(guò)濾網(wǎng)倒到碗里；撇去肥油，立馬和雞肉和土豆食用） 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. （做出金黃色的肉和家禽的技藝在于在燉之前有一個(gè)渾厚的風(fēng)味加上畫(huà)面完美的呈現，因此不要試圖跳過(guò)它。首先，雞肉碼味之前先用紙巾拍干水。在重不銹鋼鍋或者鐵鍋里中大火加熱2-3分鐘或者直到熱到使油冒煙--肉碰到鍋會(huì )發(fā)出唧唧聲。確保鍋里不要太擠；那會(huì )降低溫度，因為肉散發(fā)的蒸汽不會(huì )形成鍋巴。不要去翻轉肉，直到底部的肉變金黃（才翻）。）
