Whole chicken with veggies in 7qt

Happy Easter!
I decided that as soon as I got my Saladmaster system, that I would make a whole chicken and a whole turkey. Since Easter was a few days away, I decided to make the chicken. Everyone who had made a whole bird in the system gloated about how the meat fell right off the bone, so I decided to join the club.

My recipe costed me:
-whole chicken: $3.45
-Peas: $0.35
-1/3 head of cabbage: $0.60
-3 carrots: $0.30
-1 onion: $0.50

= $5.20!!

I skinned the chicken and cut it into 5 pieces and browned the legs are arms (on medium heat on both sides); however, I don't think that browning it was necessary or even cutting it into 5 parts.

I put salt, pepper, and basil on the top and bottom of the chicken and put about 2-3 cloves of minced garlic inside the bird.

I used the #3 cone for the carrots and cabbage. I chopped the onion in half then into small slices, but I think the #3 cone would have been better. I filled my 5qt double walled bowl with these veggies. You can used potatoes too (I would recommend that).

I put the chicken in first then the veggies on top. Medium-click-low!
I cooked it for about 25 minutes per pound.
It came out BEAUTIFULLY! I could have slurped the meat right off of the bone!
I also cooked 2 cups of quinoa with chicken stock (low sodium) and was planning on making a salad but forgot to make it. I also made a gluten free chocolate cake to experiment with for my dinner shows (I am not gluten sensitive or have Celiac Disease and do not endorse a gluten-free diet if it is not medically recommended).

In summary: Skin whole chicken, season top, bottom, and pieces with your preferred seasonings, preheat 7 qt. till water beads, place bird inside and top with veggies. Medium-click-low! (25 minutes per pound of meat)

I hope this helped you!
Holly Wolfe, RD