Are you busy??? How could I even ask such a silly question two days before Christmas? S. introduced me to this recipe–using the crock pot to make “rotisserie” chicken. It amazes me that I haven’t heard of this before. With every supermarket/big box–think Costco–offering prepared whole chickens, you would think a do-it-yourself cook like me would have tried this method long ago. I am making up for lost time. I made two whole chickens in four days. And, WOW, this is going to be a weekly cooking event for me from now on. How easy is it, you ask? It only took four pictures :).
Here’s the method:
Clean out chicken of any giblets, neck, etc. Cut away extra fat.
Rub in spice mixture–this is where I am going to experiment. All sorts of possibilities lay ahead!!
- 4 teaspoons salt
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (less or leave out if you don’t like “heat”)
- 1 teaspoon onion flakes or powder
- 1 teaspoon thyme
- 1 teaspoon black pepper
Refrigerate overnight……..although if you have forgotten to do this the night before, I’m sure it would be good without this step.
Place a peeled and thick sliced onion in bottom of crock pot. Notice that the chicken *just fits” on top of the onion.
That’s it–nothing else needed. Cover and cook on low for 4-8 hours……..depends on your crock pot. The chicken is soft, succulent, fall-off-the bone wonderful when done!
Here’s the bonus–save the broth that collects in the pot for soup…..some of the best broth I have ever had!
There you have it–an easy recipe for busy times.