West Bend 6 – QUART Manual page 12

1. In bottom of pot, arrange chicken quarters. In small bowl, combine orange juice, chili sauce, soy sauce, molasses, dry mustard and
garlic salt. Pour over chicken.
2. Cover pot and place on base. Simmer at Setting #3½(Low) for 4½ to 5 hours. Add green pepper and oranges 30 minutes before
serving. Keep warm for serving at Setting #2(Keep Warm). Makes 4 servings.
Roasted Chicken
1 3 to 4-pound roasting chicken
Seasoned salt
Seasoned pepper
Paprika
1. Place metal rack in high position in pot. Place chicken on rack. Insert meat thermometer into thickest part of upper thigh. Sprinkle
chicken with seasoned salt, seasoned pepper and paprika
2. Cover pot and place on base. Roast at Setting #4(Med) for 3½ hours or until meat thermometer reaches 190ºF. Remove chicken
from pot and serve. Makes 4 to 6 servings.
Roasted Capon Chicken
5½ to 6-pound capon roasting chicken
2 teaspoons seasoned salt
1 teaspoon paprika
1. Place metal rack in low position in pot. Place chicken on rack. Insert meat thermometer into thickest part of upper thigh. Sprinkle
chicken with seasoned salt and paprika.
2. Cover pot and place on base. Roast at Setting #5(High) for 5 to 6 hours or until meat thermometer reaches 190ºF. Remove chicken
from pot and serve. Makes 6 to 8 servings.
Baked Shank Half of Ham
6 to 7-pound shank half of ham
1. Place ham, cut side down, in pot. Insert meat thermometer into center of shank. Make sure thermometer is not touching the bone.
2. Cover pot and place on base. Bake at Setting #4(Med) for 3 hours, or at Setting #3½(Low) for 6 to 7 hours, or until meat
thermometer reaches 160ºF. One hour before completion of cooking, the skin may be removed. Score the ham and baste with favorite
sauce. Makes 15 to 18 servings.
Herb Pork Roast
4 large cloves garlic, quartered
5 pound pork roast, boneless or bone-in
1 teaspoon salt
1 teaspoon ground thyme
½ teaspoon rubbed sage
½ teaspoon ground cloves
1 teaspoon grated lemon peel
½ cup water
3 tablespoons cornstarch, optional
3 tablespoons water, optional
1. Cut 16 small pockets into roast and insert garlic pieces. In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into
pork roast.
2. Pour ½ cup water into pot. Add roast. Place pot on base, cover and roast at Setting #3½(Low) for 7 to 9 hours or at Setting #5(High)
for 4 to 5 hours or until meat thermometer inserted in center of roast reads 170ºF or higher. Remove roast and allow to stand 10 to 15
minutes before carving. Remove garlic pieces.
3. To thicken juices for gravy, set heat to Setting #5(High). Dissolve cornstarch in water; stir slowly into juices until thickened. Keep
warm for serving at Setting #2(Keep Warm). Makes 6 to 8 servings.
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