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Friday, January 29, 2010

Crock Pot Roaster Chicken

Pictureless post!  Somehow the pictures I had on my camera got erased - and luckily there wasn't anything important on there!  Oh well.

Crock pot dinner tonight - I love the nights that I cook this way.  There is no big rush around dinner time trying to finish getting everything ready.  I am so glad I made this dinner finally - I found this one on a Weight Watchers board some time ago and just never got around to making it.  I used potatoes and carrots as my rack for the chicken - very easy way to get your side dishes prepared as well! I let my chicken sit overnight in the fridge with the rub on, and by the time dinner was ready today, the chicken was so flavorful (without eating the skin!) and extremely tender and juicy.  I must add - if you are not a fan of sherry, I would definitely substitute the chicken broth because you can really taste it in the vegetables (if you choose to cook them) and in the chicken as well.  I really liked it, but I thought the hubs would complain about it (he's not into frou frou tastes), but fortunate enough for me he has a bad cold and can barely taste anything :)  If you are hankering for a great chicken recipe, this one is definitely a keeper!  Soooo good!

Crock Pot Roaster Chicken

1 large roaster chicken
1 onion, peeled and quartered
1/2 cup cooking sherry (or chicken broth)
2 tablespoons butter
2 tablespoons cornstarch, mixed with water to form paste

Dry Rub:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon garlic powder


1.  Mix rub ingredients.

2.  Remove inards from chicken and wash and dry. Sprinkle rub inside and out of bird and under the skin. Place in a large ziploc and marinate in fridge for at least 2 hours, overnight is better.

3.  Place a rack in the crockpot (if you do not have one, cut veggies can be used or make a rack using crumpled tin foil...this is to keep chicken higher than juices). 



4.  Add butter and sherry to pot. Stuff bird with onion and place on rack. Cover and cook on low for 8 - 10 hours. 



5.  Remove chicken to cutting board and let rest about 10 minutes.



6.  Strain juices into a sauce pot and bring to a boil. Stir in cornstarch/water and keeping stirring until thickened.

7.  Remove skin from chicken and carve. Serve with gravy on the side.

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