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Roast Chicken




Source of Recipe


From My File: Source Unknown


Recipe Introduction


NOTE: "Chicken can be cooled slightly, bones removed and used in pastas, salads or casseroles. If not used immediately, refrigerate and use within a day or two. Reserve the juices in the bottom of the slow cooker, if desired, chill and remove the fat, then use in making soup, sauces, etc."


Recipe Link: http://communities.msn.com/recipesfornoncooks/crockpot.msnw

List of Ingredients




1(4-pound) whole chicken

1 teaspoon paprika

1/2 teaspoon dried thyme leaves

1/2 teaspoon basil

1/2 teaspoon Beau Monde seasoning

1/2 teaspoon seasoned salt

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil


Recipe



1. Remove the giblets from the chicken. Remove as much fat and skin as possible. Rinse and drain the chicken; pat dry inside and out with paper towels.

2. Mix all the seasonings with the olive oil to make a paste. Spread a little of the seasoning paste inside the cavity. Place the chicken, breast side up, in a 3-1/2 quart or 4-quart electric slow cooker. Spread the remaining seasoning over the top of the chicken.

3. Cover and cook on high heat setting 3 to 3-1/2 hours (6-1/2 to 7-1/2 hours on low), or until the chicken is cooked through and the juices run clear. (Chicken will not be browned.) Cut into pieces and serve immediately.

Serves 4