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A CHICKEN IN EVERY POT




Source of Recipe


Miami Herald: Desperation DInners


Recipe Introduction


You need a 4- ½-quart or larger oval-shaped electric slow cooker for this recipe. We like to use red potatoes because they don't require peeling, but any small or medium potato will do.


List of Ingredients




20 baby carrots

2 medium celery ribs (optional)

2 large onions

4 medium red potatoes, scrubbed

2 teaspoons seasoning salt, such as Lawry's

1 whole fryer chicken (about 3- ½ pounds)




Recipe



Place carrots in the bottom of slow cooker (see note above). Chop and add celery. Peel and quarter onions, quarter potatoes and add to the pot. Sprinkle on 1 teaspoon of the seasoning salt.

Remove neck and any giblets from the chicken cavity. (Discard or save for another use.) Place the chicken, breast side up, on top of the vegetables, making sure the lid closes tightly. Sprinkle on the remaining 1 teaspoon seasoning salt. Pour ½ cup water into the pot along one side, and put lid on. Cook on low setting for 7 to 8 hours.

To serve, lift the chicken onto a cutting board, breast side down. With kitchen shears, cut along both sides of the backbone and discard. Cut around each thigh and leg portion to separate them from the breast. Use a knife to cut the breast down the middle into two portions. Discard skin. Arrange pieces on a platter, place vegetables around them, spoon on a little cooking liquid and serve. Makes 4 servings.