Chicken 101
I am a fan of cheap dinners. I am also a fan of slow cookers. Combine the two, and you have dinner at my house quite frequently. This post is not for the faint-hearted! Roasting a chicken is a bit, ummm, messy.
Lately, the grocery has been running specials on whole fryer chickens. These end up being as cheap as $.29/pound. Now, if your family will only eat white meat, then pay no attention to this post. I will only eat white meat. But my kids love drumsticks, and my husband loves any dark meat, so this works for me.
Instead of buying a rotisserie chicken at
Now that you have that bit of messiness taken care of, you have two options. Option one, leave the skin on. This will provide for a fattier bird, but it’s still chicken, and you aren’t frying it! Option two, remove all the skin from the bird. I remove the skin. Grab a knife and peel/pull away all that you can.
Your bird is now ready for cooking! Grab your salt and pepper, and sprinkle both on the inside and outside of the bird. Now grab whatever seasoning mix you’re in the mood for (more on this later this week, but at this point, even just plain oregano or basil will be nice), and sprinkle liberally on the outside of the bird.
Place the bird in your slow cooker and turn on High. Cook the bird at high for 1 hour, then without opening turn down to low. It’s important to keep the seal going (in my opinion), so don’t open the pot at all until done cooking. The chicken will be perfect in 6-8 hours, depending on the size of the bird.
Theme of the week? Recipes for roast chicken…. Tune back in tomorrow!
[tags] roast chicken, cooking, recipes, slow cooker, crockpot [\tags]
October 21st, 2007 at 9:18 pm
[...] add the rice noodles. You simply let them simmer while preparing the meat. I already had half of a roasted chicken left over from the other night. So I picked the meat off of it and threw it in the wok with a little [...]