Whole Roast Chicken

Cook time

36 minutes

Serves

4

INGREDIENTS

  • 1 whole chicken 2.5 kg
  • 1 Tbs oil
  • Salt and pepper
  • 2 cloves of garlic, sliced
  • 1 lemon, quartered
  • ½ bunch thyme
  • 1 onion sliced
  • 1 ½ cups chicken stock

METHOD

  • Step 1 Select BROWN/SEAR and adjust the time to 6 minutes, press START/STOP. Allow to preheat.
  • Step 2 Season chicken, place garlic, lemon and thyme inside chicken cavity.
  • Step 3 Add the oil to the cooking pot and place the chicken breast side down to brown. Turn half way through and continue browning. Add onion and chicken stock.
  • Step 4 Secure the lid ensuring the steam release valve is in the seal (closed) position. Select POULTRY and set time to 30 minutes. Press START/ STOP.
  • Step 5 Once the Express Crock Multi Cooker has finished cooking, allow a natural pressure release time of 10 minutes.
  • Step 6 Carefully lift out the chicken and place on a warmed plate. Cover loosely with foil to keep warm.
  • Step 7 To make gravy –Select BROWN/SEAR and heat the stock to boiling point. Stir in 1 -2 Tbs cornflour mixed with water to thicken. Makes 2 cups gravy
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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