Rinse the chicken inside and out well under
ven to 400.
Unwrap chicken, remove giblets (if needed),
Place the whole chicken in the crock pot.
Smother the whole chicken inside and out with the Hollandaise sauce.
Sprinkle all the seasoning mix over the chicken.
Set the crock pot to low for 8 hours. You may need to adjust the time depending on the size of your chicken. Mine was a large organic one.
Use the sauce to pour over mashed potatoes, pasta, rice, etc.
Combine oil,water,herbs,salt and pepper.
Stir.
Pour or brush over the whole chicken before baking.
The oil and water dosen't mix very well but thats ok.
The water keeps it moist and the oil makes it crisp.
Any other herbs you like can be used in place of these.
Cover with foil and bake at 350 about an hour or until crispy and brown.
Coat the chicken with this mixture, and place the whole sprig of
*Note: the original recipe specified dried thyme.
Preheat
25\u00b0F.
Wash chicken under cold water and
sage, salt and pepper. Rinse chicken thoroughly and pat dry with
y fat from inside the chicken cavity, then rinse inside
owl, dilute the cream of chicken soup with the remaining broth
ide to cool
Clean chicken breasts and remove any obvious
e water, and then the whole chicken, any extra fat removed. Add
emove neck and giblets from chicken cavity, rinse well inside and
CHICKEN RECIPE: In a large bowl, combine
o 240\u00b0C Rinse the chicken and pat dry with paper
Brine the chicken by soaking the chicken (giblets removed) in salt water
Cover whole chicken in water; cook with onion, celery, salt, pepper and garlic powder until done in large saucepan.
Debone chicken and set aside.
Add 2 cans cream of chicken soup to juice from cooked chicken.
Put deboned chicken back into pot with first mixture.
Stir until thick.
When it bubbles, add Bisquick recipe for dumplings (on side of box).
Cover and simmer according to box recipe.
Preheat oven to 325 degrees F (165 degrees C).
Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly with aluminum foil.
Roast at in preheated oven, basting occasionally, for 2 hours, removing the foil for the last half hour or so of cooking. Roast until chicken is golden brown and a thermometer inserted into the thigh reaches 165 degrees F (74 C). Let chicken rest 10 minutes before carving.
ub butter over the entire chicken. Season with salt, pepper and
220 degrees C).
Place chicken upright on a rack in