10
RECIPE
3–5 QT/L
6–7 QT/L
INSTRUCTIONS
Whole
Chicken
3 lb. (1.4 kg) whole chicken
2 garlic cloves, peeled
1/2 lemon
1 bay leaf
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) pepper
1 teaspoon (5 ml) paprika
4–6 lb (1.8–2.7 kg) whole chicken
(or two 3 lb. [1.3 kg] chickens)
3 garlic cloves, peeled
1/2 lemon
2 bay leaves
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) pepper
1–2 teaspoons (5–10 ml) paprika
1. Remove giblets/neck from cavity of chicken(s).
2. Place garlic, lemon, and bay leaf in chicken cavity.
3. Season chicken(s) with salt and pepper.
4. Place chicken(s) in crock and sprinkle with paprika.
5. Cover and cook on HIGH for 4 hours or LOW for 8 hours, until internal
temperature measures at least 165°F (74°C).
RECIPE
ALL SIZE SLOW COOKERS
INSTRUCTIONS
Baked
Potatoes
Baking potatoes, scrubbed
Extra virgin olive oil
Kosher salt
1. Rub potatoes with olive oil and sprinkle with salt.
2. Place potatoes in slow cooker. Do not fill crock more than 1/2 full with
potatoes.
3. Cover and cook on HIGH for 4.5 to 5 hours or LOW for 7.5 to 8 hours,
depending on quantity of potatoes and size of slow cooker, until internal
temperature reaches at least 210°F (99°C).
Cooking Chart
(cont.)
Summary of Contents for Wrap & Serve 33761
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