Recipe - Basic Crocked Chicken

1 Whole chicken, 2One half 31/2
Pounds
Optional: lemon wedge, about
One fourth of medium lemon
Salt and pepper to taste
(see Cook's Note)
Optional: 1 bay leaf
Optional: 24 sprigs, fresh
Thyme

Cook's Note: If you plan to serve the chicken cut into serving pieces
rather than cutting it up and using it in other dishes, sprinkle the top of
the chicken with seasoned salt, such as Lawry's, to give it more color.

1. Remove giblets from interior of chicken. Remove fat pads on either side
of the opening to the interior cavity. Wash chicken with cold water and
shake off excess water. Place in a 3One half or 4 quart crockpot, breast side
up.

2. Place lemon wedge and bay leaf inside cavity, if using. Season top of
chicken with salt and pepper to taste. Scatter sprigs of thyme around
chicken.

3. Cook on low power for 7 to 8One half hours.

Nutritional Information (per serving): 205 calories, 7.2 grams fat, 1.9
grams saturated fat, 105 milligrams cholesterol, 116 milligrams sodium, 32
% calories from fat.

From Orange County Register Food Section.
Posted to MMRecipes Digest by Jack Elvis jackelvis@moonlink.net on Feb
19, 1998