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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 43,559 of 44,808   
   Dave Drum to All   
   Crockpot Chicken - 10   
   04 Nov 24 18:32:00   
   
   TZUTC: -0500   
   MSGID: 28843.recipes@1:2320/105 2b8f9b7d   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
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   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Whole Chicken   
    Categories: Poultry, Vegetables, Herbs   
         Yield: 5 servings   
       
         5 lb Whole 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. (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 and an instant-read   
     thermometer inserted in the thick part of the thigh   
     reads 155 to 165 degrees.   
        
     By: Naz Deravian   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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