Monday, January 12, 2009

Stay home, and eat better: "Slow" Roast Chicken

Today, I want to add a quick recipe for those of you who own a Slow Cooker (Crock pot) and do not want to be bothered with the oven when you come home for dinner.

The beauty of using your slow cooker is you can put this recipe together in the morning before work, or at night before you go to bed.  Use your favorite seasonings: Lemon thyme; Dry BBQ rub; Jerk Seasoning; 40 Cloves of Garlic; asian 5-spice; Indian Curry,  the possibilities are endless.

If you have a large slow cooker, cook two whole chickens at once.

This recipe was originally published by Rival.

1 3 1/2-4 lb  whole chicken, rinsed and dried, trim away extra fat
2 Tbl olive oil
2 cloves garlic, minced
Juice of one lemon
1 Tbl of your favorite Herb or seasoning (Thyme, rosemary, tarragon, ginger. oregano, zatar, etc.,)
2 stalks celery
1 carrot, peeled, cut in half
1/2 onion sliced 
Kosher salt

Mix oil, garlic, lemon juice and seasonings together.

Rub oil/herb mixture over the whole bird, generously salt and pepper.

Next, line the bottom of slow cooker with celery and carrot and top with sliced onion.  In essence, you are creating a vegetable "rack" for your chicken. Place chicken on top of vegetables, breast side up, and cover slow cooker with lid.  Turn the appliance on low.  Cook for 9-10 hours on Low. Or 4-6 hours on medium. **
**If you have an appliance with a removable liner and you want a crispy skin, you have the option of browning the chicken in a 450 degree oven for 15 minutes before serving.

( I will post the photo this evening)

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