Whole Roast Chicken - Crock-Pot Express CPE210 Quick Start Manual And Recipe Book

Whole Roast Chicken

MAIN
COURSE:
30 MINUTES
COOK TIME:
4 SERVINGS
SERVES:
INGREDIENTS:
1 whole chicken, 1.3kg-1.6kg
1 tsp paprika
1 tsp dried thyme
Salt and pepper
1 tbsp vegetable oil
4 cloves of garlic, peeled
2 tbsp lemon juice
250ml hot chicken stock
1 large sprig of fresh thyme
34
DIRECTIONS:
Press BROWN/SAUTÉ and adjust the time to 6 minutes, press
START/STOP. Allow to preheat.
Place the paprika, thyme and seasoning into a small bowl and mix
together.
Rub over the outside of the chicken.
Add the oil to the cooking pot and place the chicken breast side
down to brown. Turn half way through and continue browning.
Add the garlic, lemon juice and chicken stock.
Secure the lid ensuring the Steam Release Dial is in the "Seal"
(closed) position. Press MEAT/POULTRY and set time to 30
minutes. Press START/STOP.
Once the unit has finished cooking, allow the unit to have a
natural pressure release time of 10 minutes.
Carefully lift out the chicken and place on a warmed plate. Cover
loosely with foil to keep warm.
To make gravy – strain the cooking liquid to remove the garlic and
thyme.
Press BROWN/SAUTÉ, heat the stock to boiling point.
Stir in a little cornflour mixed with water to thicken.
Serve with potatoes and vegetables.