Hamilton Beach Wrap & Serve 33761 Read Before Use page 10

Cooking Chart
RECIPE 3–5 QT/L
Whole 3 lb. (1.4 kg) whole chicken
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
RECIPE
Baked
Potatoes
10
(cont.)
6–7 QT/L
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
ALL SIZE SLOW COOKERS
Baking potatoes, scrubbed
Extra virgin olive oil
Kosher salt
INSTRUCTIONS
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).
INSTRUCTIONS
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).