Monday, April 4, 2011
Whole Crock Pot Chicken
Sometimes people make traditional meals that I never have made before. I want to try them but I'm afraid. I've never made a pot roast or a turkey or a whole chicken. I decided to break that up by trying a whole chicken when my sister-in-law and her husband were coming up for Sunday dinner.
I found a recipe here for a whole chicken in the crockpot. I thought this looked good since you skinned the chicken first and wouldn't have all that extra fat floating around in the pot.
I have to admit, I'm a little squeamish when it comes to raw chicken. After I gagged about 5 times while ripping the skin off the chicken in the sink, I became mesmerized by the anatomy of the chicken. I kept pointing out things to my husband. "Look at this tendon structure....". Anyway, I got over the gross-ness of it and proceeded on.
The chicken didn't come out how I expected it, but it was delicious anyway. I thought I would be able to pull it out of the crock pot and carve it. Nope. It pretty much fell apart when it was done. So it was almost shredded chicken but it was awesome.
I forgot to take pictures of it on the night it was served but the leftovers made awesome chicken on top of a salad ;)
Rotisserie Style Whole Chicken
1 whole chicken (4-5 pounds), skinned
2 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
4 whole garlic cloves
1 yellow onion, quartered
Skin the chicken and make sure the cavity is empty. Rinse the chicken in cold water and pat dry with paper towels.
In a bowl, combine all the dried spices. Rub the spice mixture all over the bird, inside and out. Put the whole garlic cloves and quartered onion inside the bird. Put the bird breast side DOWN in a 6 qt crock pot.
DO NOT ADD WATER.
Cover and cook on high for 4-5 hours or on low for 8 hours (I did low for 8 hours and that was plenty!!!). The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.