Recipe of the Week: Busy Woman’s Roast Chicken, by J.M.


  • 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


  1. Prepare dressing according to the package directions with 1 1/4 cups water. Set aside to cool.
  2. When cool, stir in Sauternes.
  3. In a saucepan, cook carrots in a small amount of water for 5 minutes. Drain and place in a Crock-Pot©
  4. Rinse and dry the chicken, then stuff with the dressing.
  5. Place on top of the carrots.
  6. Sprinkle with salt and pepper.
  7. Cover pot and cook on low for 6 to 8 hours or until chicken is tender.
  8. If a browner chicken is preferred, place in a baking pan in a 400º oven for about 15 minutes.
  9. Slice chicken and serve with carrots.

Makes 6 to 7 servings.

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  1. 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…

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