Tuesday, October 21, 2008
We love rotisserie chicken in this house. Costco clearly labels their chicken as gluten-free, so I usually pick up 2 when we go.
But I haven't been going.
I find myself grocery shopping a few times a week now with this crazy crockpotting year, and it just isn't feasible to go to Costco. I'm only meal planning a few meals at a time, and since I have Trader Joe's, Safeway, and a produce stand all within walking distance, it seems wasteful to drive to another city to buy a carload of food and other stuff (it's so hard not to impulse-buy at Costco) without truly having a plan.
So I stay away.
To satisfy our rotisserie chicken cravings, I threw a whole chicken in the crockpot last night covered in an awesome seasoning blend. I also took off all of the chicken skin. The result? A moist, delicious rotisserie-want-to-be with virtually no fat.
--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--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
--pinch of chili pepper (probably not necessary)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.
I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.
Very tasty. I used 2tsp of kosher salt, and the meat was no where near as salty as a store-bought rotisserie chicken. I was surprised at how not-spicy the meat was (even the part coated in the mix) although I added a bunch of pepper. We were pleased with the flavor, and the kids ate their portions without saying anything---which is always good.
The four of us ate almost all of the chicken for dinner last night. There's a bit leftover for today's lunches.
I really like cooking with whole chickens in the crock. If you're looking for other flavors, you can try
--Myron's Whole CrockPot Chicken
--Lemon and Herb CrockPot Chicken
and then keep the bones/carcass to make Homemade Chicken Broth in the CrockPot!