| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Crockpot |
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole chicken, 2-1/2 – 3-1/2 |
|
|
Pounds |
|
|
Optional: lemon wedge, about |
|
|
1/4 of medium lemon |
|
|
Salt and pepper to taste |
|
|
(see Cook's Note) |
|
|
Optional: 1 bay leaf |
|
|
Optional: 2-4 sprigs, fresh |
|
|
Thyme |
INSTRUCTIONS
Cook's Note: If you plan to serve the chicken cut into serving pieces
rather than cutting it up and using it in other dishes, sprinkle the top of
the chicken with seasoned salt, such as Lawry's, to give it more color.
1. Remove giblets from interior of chicken. Remove fat pads on either side
of the opening to the interior cavity. Wash chicken with cold water and
shake off excess water. Place in a 3-1/2 or 4 quart crockpot, breast side
up.
2. Place lemon wedge and bay leaf inside cavity, if using. Season top of
chicken with salt and pepper to taste. Scatter sprigs of thyme around
chicken.
3. Cook on low power for 7 to 8-1/2 hours.
Nutritional Information (per serving): 205 calories, 7.2 grams fat, 1.9
grams saturated fat, 105 milligrams cholesterol, 116 milligrams sodium, 32
% calories from fat.
From Orange County Register Food Section.
Posted to MM-Recipes Digest by Jack Elvis <jackelvis@moonlink.net> on Feb
19, 1998
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