| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Whole (3 to 3-1/2-lb) frying chicken |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Pepper |
| 1 |
ts |
Olive oil |
| 1 |
lg |
Onion; sliced |
| 1 |
md |
Bulb garlic (about 20 cloves) |
|
|
Mashed potatoes (instant or scratch) |
INSTRUCTIONS
This recipe is from the September issue of Pillsbury Classic Cookbooks;
Easy Weeknight Meals
Remove giblets and as much fat as possible from chicken. Rinse and drain
chicken, pat dry inside and out with paper towels. In a small bowl, combine
salt, paprika, pepper, and oil; mix to form paste. Spread evenly over
chicken. Place sliced onion in a 4 quart crockpot. Place chicken, breast
side up, over onion. Separate garlic into cloves; do not peel colves. Place
garlic cloves in and around chicken. Cover and cook on low setting for at
least 7 hours, or until chicken is fork-tender and juices run clear. Ten
minutes before serving, prepare mashed potatoes. With slotted sppon, remove
chicken, onion, and garlic from crockpot. Squeeze 4 cooked garlic cloves
onto mashed potatoes and mix well. Reserve remaining cooked garlic cloves
to spread on bread or vegetables. Serves 4. Serve chicken with the slices
of onion, mashed potatoes, steamed broccoli or whole green beans, and warm
apple crisp with cinnamon ice cream for dessert.
Posted to Bakery-Shoppe Digest V1 #200 by Cindi Wafstet
<wafstet@worldnet.att.net> on Aug 24, 1997
A Message from our Provider:
“Jesus: Because only the best will do”