Hamilton Beach SC63 Manual Del Usuario página 10

Recipes for 6-Quart Setting
Whole Chicken and Vegetables
Ingredients:
1 medium onion, sliced
1 (5 1/2- to 6-pound [2.5 to 2.7 kg]) whole chicken
2 teaspoons (10 ml) seasoned salt
1 teaspoon (5 ml) cracked black pepper
4 medium carrots, sliced 1 1/2-inch (3.8 cm) thick
4 small red potatoes, cut in eighths
3 celery ribs, sliced 1 1/2-inch (3.8 cm) thick
Directions:
1. Place half of sliced onion on bottom of slow cooker crock.
2. Rinse chicken and pat dry. Sprinkle all sides with seasoned salt
and pepper. Place chicken on top of sliced onions in crock.
3. Arrange remaining onion, carrots, potatoes and celery around
chicken.
4. Cover slow cooker. Cook on HIGH for 4 hours or LOW for 6 to
8 hours. Chicken is done when meat temperature registers
165°F (74 °C) in the breast or 175°F–180°F (79°C–82°C) in the
thickest part of the thigh.
Serves: 4–6
10
Beef Pot Roast
Ingredients:
3- to 4-pound (1.4 to 1.8 kg) chuck pot roast
1 teaspoon (5 ml) salt
1/4 teaspoon (1.2 ml) pepper
3 to 4 medium potatoes, quartered
3 to 4 carrots, cut into 2-inch (5 cm) pieces
2 medium onions, quartered
1/2 cup (118 ml) beef broth
Directions:
1. Sprinkle roast with salt and pepper.
2. Place half of vegetables in bottom of slow cooker crock, top
with roast, and then add remaining vegetables and liquid.
3. Cover and cook for 5 hours on HIGH or for 8 hours on LOW.
Serves: 6–8
TEST KITCHEN TIP: Half of a 1-lb. (454 kg) bag of baby carrots
can be used instead of 3–4 medium carrots. A long cooking time
in moist heat will tenderize a tougher cut of meat. Therefore,
using a lower-priced cut, such as chuck, is economical as well as
delicious.