Rotisserie Chicken

23 02 2010

I love a good rotisserie chicken. Costco is my favorite. But I’ll take one from just about any grocery store, too. They are so expensive! And there is so much salt in them! I could go on with my complaints on why I don’t get to have them so often. Alas, I don’t have a rotisserie at home and do not want another something to sit on my countertop or clutter my cabinets. I stumbled on a recipe through a blog about crockpots and thought I’d give it my own touches and give it a shot.

Apologies in advance, I completely forgot to take a picture. And now, it is just not attractive. I got impatient with myself and dug in before dinner. You really don’t want a picture of the mess I can create when I’m hungry and have been smelling this goodness all day long!

Rotisserie Chicken Crockpot Style
1 4-5lb whole fryer
2 tsp kosher salt
1 tsp smoked paprika (regular will work)
1 tsp garlic powder
1/2 tsp thyme
1 tsp oregano
1/4 tsp cayenne pepper
1 tsp freshly ground black pepper

4 whole, peeled garlic cloves
1 whole onion, quartered
1/2 lemon, cut into wedges

Separate 1/2 of the quartered onion and lay the pieces on the bottom of your crockpot. Mix all of the spices together in a bowl and set aside. Rinse the chicken and remove the insides (save for some gravy or some other use, they are great for a small batch of giblet gravy!), dry the chicken with paper towels. Rub the chicken inside and out with the dry spices. Place the other 1/2 of the onion, lemon wedges, and 4 garlic cloves inside the cavity.

Place the chicken in the crockpot, breast side down and cook on low heat for 8 hours.

Notes: Our Kroger brand grocery store regularly drops the price of their whole  “natural” chickens on sale for $.59/lb, making this a very inexpensive but nutritious meal. The top of the chicken will have a nice browned skin. The bottom skin (breast side) will be a little rubbery as so much liquid is rendered during the cooking process. You shouldn’t be eating that much skin anyway! 🙂 I’ve found that 8 hours is the ideal cooking time. Today, I cooked it for 10 hours and it was a teensey bit dry. Problem is easily solved with adding a little of the drippings to the meat when you serve it, so definitely not the end of the world if you need to be gone for 10 hours the day you choose to cook it. When you go to pull out the chicken, be careful, it just falls apart. SO delicious! Enjoy!

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Let the Games Begin!

12 02 2010

As I might have mentioned on this blog before, I love Canada. Specifically Vancouver and Whistler. LOVE THEM! I’ve been feeling kind of sad and left out this week with all of the big networks hanging out in one of my favorite cities. I hope they don’t uncover all of our favorite little spots to hang out so they’re overly crowded when we go back to visit.

Speaking of favorite spots, Fritz’s European Fry House is close to the top of that list. I told you all about Fritz’s and their signature dish, Poutine when Marisa & Ashley were in town last spring. In honor of tonight’s 2010 Winter Olympic Opening Ceremony, I decided to make the dish that will assist my further departure from olympic athleticism.

It really is about the cheese curds. Regular old cheese just won’t give the dish the oomph you need. Fortunately, we have a cheese maker down in Pike Place Market that sells their curds all around town.

beecher's fresh cheese curds

I made some homemade french fries and some basic beef flavored gravy. Layer with the french fries on the bottom, top with curds, and a little brown gravy. As a warning, this is not a low fat dish. It’s a pure indulgence, but so so worth it every now and again!

not endorsed by the national heart association

Want to know what else is on my list of favorite spots in Vancouver? You can come visit and hop a train with me to BC and I’ll show you in person. 🙂 Happy Olympics!