Recipes

THE NIGHT BEFORE or THAT MORNING:

Loosen skin around chicken and put it in the Crockpot.

Mix together wine/vinegar, mustard, honey, garlic, salt & pepper.

Pour into and over chicken in crock; add more wine/vinegar if need be to make 1" or so liquid at bottom of crock.

Set on LOW and cook 6-8hrs til roasted and fall-off-the-bone tender; set aside.

TO PREPARE RICE:

Remove chicken from crock and strain liquid into measuring pitcher; add sufficient water to make 4 1/2c.

Bring liquid to bowl in large saucepan w/tight-fitting lid; add rice.

Boil and stir 5min, then reduce heat to low, cover and simmer 20-25min til rice is done.

Meanwhile, cook carrots in pot of boiling water til tender as you prefer.

When rice is done, drain carrots and stir into rice, adding a pat or two of butter to fluff and taste.

Serve chicken pieces, chunks or shreds atop rice.