Monday, August 12, 2013

Do A Rotisserie Chicken In Your Crock Pot

I love my crock pot.  It is out on my counter being used at least once a week.  Life is busy.  I love putting a few ingredients in the crock pot at the beginning of the day when I have more energy, and I have a completed meal at the end of the day when I really don't.  It is also great in the summer months when you don't really want to heat up your whole kitchen with your oven.  Below is a recipe for Rotisserie Chicken you can make in the crock pot as well as some variations you could use to suit your taste.

Rotisserie Chicken
1 whole chicken (about 5 pounds, inside cavities cleaned out, washed with water, and patted dry)
1 tablespoon of paprika
3 tablespoons of steak seasoning
Salt and pepper to taste (I would use cracked black pepper.)

Take the chicken and make sure any bags with gizzards or the neck are cleaned out.  Wash it inside and out with water and pat dry.  Talk to your chicken nicely.  Pretend it is alive and dance it on your counter if you want to.  I always want to make sure the last moments of my chicken's life are as pleasant as they can be.  My children can tell you that I do this.  I am not ashamed!  Wad up several balls of aluminum foil and place them in the bottom of your crock pot.  My crock pot is 6 quarts.

 
Place the chicken, breast side up, on top of the foil.  Mix your dry seasonings and rub the seasoning all over the breast and legs of your bird.  Talking is optional at this point too.  I would.
 
 
 
Cover with lid and cook on high for 4-5 hours depending on the size of your bird.  Internal temperature should reach 165 degree to be done all the way through.  Mine was falling off the bone when I did mine.  Yum!
 
Variations:
  • Use lemon pepper, salt, and pepper.
  • Use herbs such as oregano, rosemary, thyme, salt, and pepper.
  • Use barbecue seasoning, salt, and pepper.
  • Use softened butter (if you don't mind the extra fat) to rub in between the layer of the skin on the breast and the actual chicken breast.  This is what I do with my Thanksgiving turkey.  To do this, you find the place where the skin on the breast connects to the meat.  Gently separate the membranes with the tips of your fingers and work your way from the bottom of the breast to the top.  Take your softened butter and spread it with your fingers all over in between the layer of skin and meat.  It melts into the breast and makes it juicy.
  • Stuff the cavity with onions or cloves of garlic to infuse it with more flavor.
This kind of chicken costs about 89 cents per pound.  It is very cost effective and can give you meat for two or three meals depending on the size of your family.  It is great for meal planning which I will talk about next week.  Enjoy!

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