Is there something else to use for those of us who don't let aluminum
contact our food?

-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Becky Griffith
Sent: Thursday, February 07, 2013 3:43 PM
To: [email protected]
Subject: Re: [CnD] slow cooking a whole chicken

Hi Nancy,

When I have made a chicken in the C.P. I will take a handful of seasoning
mix of my choice, lift the skin and rub the seasoning between the flesh and
the skin of the bird.  I then dice up celery, onions, and carrots and put
that mixture in the cavity of the bird.  I then rub a small amount of olive
oil over the skin and rub more seasoning over the body of the whole chicken.
I ball up about 5 pieces of foil and place those at the bottom of my C.P.  I
place the chicken on top breast side down and turn my crockpot on high and
cook the bird between 4 and 5 hours.  I generally start checking the
temperature at 4 and keep checking until the white meat is 165 degrees.  You
need no other liquids and you have to turn your C.P. on high otherwise the
chicken will not turn out.  I hope this helps.

Becky


-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Nancy Martin
Sent: Thursday, February 07, 2013 12:49 PM
To: [email protected]
Subject: [CnD] slow cooking a whole chicken

Hi everyone,
I have a small whole chicken I want to cook. I realize there are many
recipes for oven roasted chicken. My past experience results in the outside
might have a bit of seasoned taste but the meat itself is bland and the
white meat is very dry. The crockpot seems like the best option. I'd be
interested in your tried and true tips and recipes.
thank you in advance,
Nancy Martin
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