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Basic Crocked Chicken

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      Title: BASIC CROCKED CHICKEN
 Categories: Chicken, Crockpot
      Yield: 1 Servings
 
      1    Whole chicken, 2-1/2 - 3-1/2
           Pounds
           Optional: lemon wedge, about
           1/4 of medium lemon
           Salt and pepper to taste
           (see Cook's Note)
           Optional: 1 bay leaf
           Optional: 2-4 sprigs, fresh
           Thyme
 
  Cook's Note: If you plan to serve the chicken cut into serving pieces
  rather than cutting it up and using it in other dishes, sprinkle the
  top of the chicken with seasoned salt, such as Lawry's, to give it
  more color.
  
  1. Remove giblets from interior of chicken.  Remove fat pads on
  either side of the opening to the interior cavity.  Wash chicken with
  cold water and shake off excess water.  Place in a 3-1/2 or 4 quart
  crockpot, breast side up.
  
  2. Place lemon wedge and bay leaf inside cavity, if using.  Season
  top of chicken with salt and pepper to taste.  Scatter sprigs of
  thyme around chicken.
  
  3. Cook on low power for 7 to 8-1/2 hours.
  
  Nutritional Information (per serving): 205 calories, 7.2 grams fat,
  1.9 grams saturated fat, 105 milligrams cholesterol, 116 milligrams
  sodium, 32 % calories from fat.
  
  From Orange County Register Food Section.
 
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