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Monsur Fromage du Pollet at wrote on 5/29/05 10:50 AM:

>> Carol, that's about the smallest roasting chicken I've seen -- is
>> it really just a whole fryer? Anyone know how it would do with a
>> real roaster - maybe 4-6#?
>
> Doesn't the recipe say...yada yada... till internal temp is 155F?
> The basting should stop the chicken from drying out, shouldn't it?
>
> Or do the leg twist thingie or the stab the leg "juices run clear
> thingie"
>
>
> If you're worried just season the bird accordingly and drop it in a
> crockpot on a raft/platform of celery or carrots or onions.(No Liquids)

Putting a **whole** 4lb or larger chicken in a crockpot is a one way ticket
to Salmonella City....on a high-speed express train!

Cut up chicken, sure, no problem. But a chicken that large...at the low
temps of a crock pot...would cause the parts of that chicken towards the
center of the pot to be at unsafe temps for far too long. There's too much
mass for the heat to penetrate.

All the crock pot cookbooks I've seen advise against cooking a whole chicken
in them. They use chicken parts, but never a whole chicken. Small cornish
hens is another story--their mass is not as great.