| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole (3 lb. or larger) broiler-fryer or chicken breasts |
| 1 |
ts |
Crumbled dry oregano |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Butter |
| 1/4 |
c |
Sherry or water |
| 3 |
tb |
Lemon juice |
|
|
Salt and pepper |
INSTRUCTIONS
Wash chicken and giblets; pat dry. Season chicken with salt and pepper.
Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter
in frying pan and brown chicken. Transfer to crock pot. Sprinkle with
remaining oregano and garlic. Add sherry to frying pan, stir to loosen
brown bits. Pour into crock pot. Cover, cook over low (200 degrees) for 8
hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim
fat from juices and pour to a serving bowl. Carve chicken. Serve with
juices over chicken.
Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland
<kirkland@gj.net> on Nov 23, 1997
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