PHEASANT IN A CROCK

Steps:

• Put the thyme, parsley, and crushed garlic inside the pheasant.
• Tuck the garlic slices between the legs and body.
• Season the pheasant with the salt and pepper.
• Remove the zest from the orange in long, thick, curly strips; lay them over the breast.
• Wrap the breast with the bacon and put the pheasant in a slow cooker.
• Halve the orange and squeeze the juice all over the bird.
• Put one of the squeezed orange halves in the cavity.
• Drizzle the pheasant with olive oil and broth.
• Cover and cook on HIGH for 3 ½-5 hours until the meat is tender and an instant-read meat thermometer inserted in the thigh registers 180°.
• Serve the pheasant on a platter, with the juices poured over.