Yes, more cornstarch. If you boil it for 60 seconds and it isn't thick enough, add more in small amounts. I generally start with a 1/3 cup of cornstarch with almost equal amounts of water (I like it to pour out easily). Add in small amounts (a couple of tablespoons at a time)and let boil for a bit in between. You don't want to add too much or else it will seize on you. And then you ruin thanksgiving. (long story)
Dry chicken prob: either cook for less time OR buy chicken with skin & bones. They help keep moisture in the meat in. Also nice trick is to stuff your lemon & rosemary under the skin & then brown ckicken, skin side down, for a few minutes in seperate pan till skin is brown, then add to crockpot with accumulated juices. Helps flavor even if it adds a few more minutes work.
Also keeping rosemary in to make sauce is cool, but I would strain it before I served. But that's just me. I love rosemary flavor. but I don't like chewing on it.
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Dry chicken prob: either cook for less time OR buy chicken with skin & bones. They help keep moisture in the meat in. Also nice trick is to stuff your lemon & rosemary under the skin & then brown ckicken, skin side down, for a few minutes in seperate pan till skin is brown, then add to crockpot with accumulated juices. Helps flavor even if it adds a few more minutes work.
Also keeping rosemary in to make sauce is cool, but I would strain it before I served. But that's just me. I love rosemary flavor. but I don't like chewing on it.