Thursday, June 28, 2007

Crockpot Whole (Sticky) Chicken

Easy, cheaper and faster than picking up a rotisserie bird from the market.

Crockpot Whole (Sticky) Chicken

Whole Chicken
Your choice of seasonings (some ideas)
Garlic - cloves, powdered, salt
Onion - chopped, whole
Italian Seasoning
Lemon Pepper
Mrs. Dash
Aluminum Foil

Spray the inside of crock pot with non-stick cooking spray.
Take a length of aluminum foil - loosely form into circle that will fit in the bottom of your crock pot.
Wash chicken and remove giblets.
Generously season.
Cook in crock pot for 6-8 hours.
Chicken should reach internal temperature of 180F
Remove chicken and let sit prior to serving.

Save broth in crock pot for a soup later in the week.

We can get 3 meals out of one bird. The first night we eat the roasted chicken. The second night we have a casserole with chicken in it. The last night the carcass becomes soup. This recipe is a great starting point.

No comments:

Post a Comment