Recipes

[novamc1]

(This probably isn't the best and tastiest way to roast a small chicken, but if you just want the meat off the bird to make another dish or use later, it might serve you well.)

1 three- or four-pound chicken

Salt and pepper

Parsley

Basil or tarragon (optional)

Butter

Thoroughly wash and pat dry the chicken.  (I know that washing chicken is no longer recommended, but this is an old recipe. Patting dry assures good browning, according to the recipe.)

Sprinkle cavity generously with salt, pepper and parsley.

Place in slow-cooker.  Dot chicken breast with butter.

Sprinkle with parsley and basil or tarragon.

Cover and cook on HIGH for 1 hour, then turn to LOW for 8-10 hours  (Watch the time, because today's cookers are faster than when this recipe was developed)

[Toppers]

Thanks for sharing this recipe, Nova!

This looks really delicious! It sounds good, just on its own, to me!

I like roast chicken in a cooker, just like you have posted the recipe.

I would get a chicken all set to roast, go to work and come home, and the chicken would be all done. It smelled fabulous, with the seasonings on it. I would make some side dishes to serve with it, and then dinner was ready! A yummy meal!