Tuesday, October 28, 2008

Crockpot Roast Chicken

So I'm sure everyone knows that Crockpot cooking is simple, delicious, easy, and pretty darn near impossible to screw up. This recipe proves all 4 to be true.

1 Whole Chicken (my 6lb chicken fit well into the 6qt. crockpot)
Herbs/Seasoning to taste (I used Rosemary)
1 Onion

So the carrots didn't really add anything for this but I had in mind that we would be eating them so they can be (and will be for us) excluded in the future.

I skinned the chicken after reading Stephanie's post about globs of chicken fat simmering all day. UGH I think I just dry heaved thinking about it. Anyways, I got as much of the fat/skin as I could and just today relized that using my Chicken Shears would have made things much easier than my chefs knife. I'll know for next time.

I bought a Tyson chicken that luckily didn't have the neck and giblets waiting for me inside. If yours does, remove that stuff and try not to gag. I cut the onion in pieces and stuffed about 1/3 of it into the cavity after sprinkling with salt and pepper. Season the rest of the chicken with the salt, pepper, and herbs as desired. I tossed the remaining onion and the carrot slices in the crockpot and placed the chicken on top. No liquid necessary. This made plenty on it's own. I cooked it on low for about 9 hours and then switched to warm until dinner. (Cook 8-10 hours on low or 6-8 on high depending on the size of your bird)

This was a fantastic and tasty chicken that stayed unbelievably moist, plus it just fell away from the bones it was so tender. I was pleasantly surprised since I had removed the skin and it wasn't greasy like it usually is. I will continue to use this recipe as a base for lots of other things.
Now, what to do with the leftovers?

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