Put vegetables in bottom of stoneware. Add whole chicken. Top with salt, pepper, liquid. Sprinkle basil over top. Cover and cook on LOW 8 to 10 hours (HIGH: 3.5 to 5 hours, using 1 cup water). Remove chicken and vegetables with spatula.
1 to 2 carrots, sliced
1 to 2 onions, sliced
1 to 2 celery stalks, sliced
2 to 3 pound whole broiler/fryer chicken
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water, chicken broth or white wine
1/2 to 1 teaspoon basil
1 response so far ↓
Wousie // December 1, 2007 at 4:14 pm |
Truly easy and awesome! I’ve also made this and it ROCKS!! And the juices make excellent chicken broth to be saved for cooking!