Subj : Crockpot N.Y. Times - 03
To   : All
From : Dave Drum
Date : Tue Mar 26 2024 04:42 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Whole Chicken
 Categories: Poultry, Vegetables, Herbs
      Yield: 5 servings
 
      5 lb Chicken; trimmed of excess
           - fat
           Salt & black pepper
      6 lg Garlic cloves; peeled
      2 tb Extra-virgin olive oil; more
           - for the pot
      1 lg Onion; in 1/4" slices
      1 lg Carrot; peeled, quartered
           - lengthwise
      2 ts Smoked paprika
      1 ts Ground turmeric
 
  Pat the chicken dry with paper towels and season it
  generously all over (inside the cavity as well) with 5
  to 7 teaspoons of salt, depending on the weight of your
  bird, and about 2 teaspoons of pepper. If your chicken
  is smaller than 4 pounds, reduce salt to 3 1/2 to 4
  teaspoons. (This can be done up to 24 hours in advance
  and the chicken kept in the refrigerator, uncovered.
  Take the chicken out of the refrigerator 30 minutes
  before cooking.) Place half of the garlic cloves inside
  the cavity of the chicken.
  
  Drizzle the bottom of a 6 to 7 quart slow cooker with
  about 1 tablespoon olive oil. Arrange the onion slices
  in a single layer, and place the carrot sticks on top to
  create a rack for the chicken to rest on. Place the
  chicken on top of the carrot sticks, drizzle with 2
  tablespoons of olive oil, and sprinkle the paprika and
  turmeric all over the top and sides of the chicken,
  including the nooks and crannies of the wings and the
  legs. Scatter the remaining garlic around the sides.
  Cover and cook on low for 6 to 7 hours, or on high for
  3-1/2 to 4 hours, until cooked through.
  
  By: Naz Deravian
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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