Roast Chicken

Brenda Pace, RBE

  • 1 (3 to 4 lb) roasting chicken
  • Salt and pepper
  • Parsley
  • Basil or tarragon (optional)
  • Butter

Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity generously with salt, pepper and parsley. Place in Crock pot, dot chicken breast with oleo. Sprinkle with parsley and basil or tarragon if desired. Cover and cook on HIGH 1 hour, then LOW 8 to 10 hours.





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