On 26 Sep 2004 15:30:29 GMT, Michel Boucher >
wrote:

> Our neighbour cooks a chicken (no stuffing) very slowly.
> He says he only adds a bit of water and it comes out
> very well cooked, tender and the skin is flavourful and
> crisp. I would ask him how to do that, but he's out of
> town for a couple of days and I'm thinking I'd like to
> do the same thing tonight. Anybody have any ideas
> on how to do this? I'm sure it's no secret, but I'm
> just trying to cut a few corners as I have a rather
> busy day.

http://www.hamiltonbeach.com/recipes/index.html

Chicken in a Pot

Yield: 6 servings

1 pkg. (16 oz.) frozen mixed vegetables
1 envelope (1.5 oz.) beef stroganoff sauce mix
1 whole chicken (4-5 lb.)
Paprika, onion powder and garlic powder

1. Combine vegetables and sauce mix in the crock.
2. Sprinkle seasonings on the skin of both sides of the chicken.
Place the chicken in the crock over the vegetables.
3. Cover and cook on preferred setting:
Low - 8 hours
High - 4 hours

If crispy skin is desired, preheat a broiler and place the chicken
on a broiler pan. Broil for 10 minutes or until nicely browned.

The Ranger