I do not appreciate the mess that a roasted chicken makes in the oven. When I found a post on Pinterest for a whole chicken roasted in a crock pot - fabulous! I suppose one could buy roasted chicken in the grocery stores, but I suspect they are loaded with salt and really this is not that time consuming to prepare. Then you have all that leftover chicken to make other great dishes... I combined 2 recipes one from kitchen diva and the other from Elana's Pantry, Perfect Roasted Chicken.
The rosemary was overwintered in my unheated, insulated garage. What a surprise to find it blooming at the end of March!
Ingredients:
- 1 whole chicken without giblets
- 5 sprigs fresh rosemary
- 1 head garlic, cut in half crosswise
- 1 bay leaf
- 1/2 lemon
- 1 medium onion, cut into slices
- dried thyme
- sea salt and fresh ground pepper
Directions:
Rinse the chicken inside and out and pat dry.
Liberally salt and pepper the inside of the chicken.
Stuff cavity with the rosemary, garlic, bay leaf, and lemon half.
Tie legs together with kitchen string.
Lightly grease the inside of the crock pot. Line the bottom of the crock pot with the onion slices and place the chicken on top.
Sprinkle top of chicken with dried thyme and pepper.
Cook on Low for 6-8 hours until chicken is tender.
You may drain the juices, refrigerate and once cold; skim off the fat. Use the juices to further moisten the chicken. Enjoy!
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