Recipe: Potato and Celery Stuffed Chicken (crock pot)

POTATO AND CELERY STUFFED CHICKEN

1 (2 1/2 to 3 pound) whole broiler fryer chicken
1 cup instant mashed potato flakes
1 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon minced fresh parsley
2 tablespoons margarine melted
1/2 teaspoons poultry seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
1 clove garlic minced
paprika, salt and ground black pepper for seasoning
1 tablespoon cornstarch

Remove excess fat from chicken. Remove giblets from chicken and refrigerate for another use. Rinse and drain chicken.

In a small bowl, combine potato flakes, celery, onion, parsley, margarine, poultry seasoning, salt and pepper. Spoon into chicken cavities. Secure openings with wooden picks. tie legs together and wings close to body.

Combine olive oil and garlic; rub on outside of chicken. Sprinkle with paprika, salt and pepper. Place chicken, breast side up, in slow cooker.

Cover and cook on LOW 5-6 hours or until juices are clear when thick part of chicken is pierced with a knife.

Remove chicken from cooker. Pour dripping into a 2 cup glass measuring cup; add enough water to equal 1 cup. Stir in cornstarch. Microwave on HIGH, stirring once, about 1 1/2 minutes or until slightly thickened. Skim off excess fat.

Remove string and wooden picks from chicken. Carve and serve with dressing and gravy.

Makes 4-6 servings
Source: Healthy Crockery Cookery by Mable Hoffman