Ingredients:
- 1 (6 oz) pkg Stove-Top Dressing
- 1 1/4 cups water
- 1/4 cup Sauternes wine
- 12 carrots, peeled and cut into 2-inch pieces
- 1 (4 to 5 lb) roasting chicken
- Salt and pepper
Directions:
- Prepare dressing according to the package directions with 1 1/4 cups water. Set aside to cool.
- When cool, stir in Sauternes.
- In a saucepan, cook carrots in a small amount of water for 5 minutes. Drain and place in a Crock-Pot©
- Rinse and dry the chicken, then stuff with the dressing.
- Place on top of the carrots.
- Sprinkle with salt and pepper.
- Cover pot and cook on low for 6 to 8 hours or until chicken is tender.
- If a browner chicken is preferred, place in a baking pan in a 400º oven for about 15 minutes.
- Slice chicken and serve with carrots.
Makes 6 to 7 servings.
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I’d add some garlic powder, rosemary and savory, as well as new potatoes to this. And don’t forget to cook the bones down for stock!
Cook carrots 5 minutes and place on bottom of crockpot.
Put prepared dressing on top of carrots.
Place chicken on top of stuffing. I usually use thighs or leg quarters.
Sprinkle salt and pepper, thyme, etc on top of all.
Cook for 6-8 hours on low.
It makes the best cooked carrots you ever ate…