Wednesday, February 4, 2015

Great Balls of Foil! It's Crock-Pot Roasted Chicken.

In the past, I have not been much on roasting my own chicken. To me, the meat always seemed dry and flavorless. That has all changed! Making a roasted chicken in the slow cooker produces a moist, flavorful, beautiful bird! Beast part...the leftovers! I can make chicken dishes for days and still have some for the freezer. The secret is to set the chicken atop some balls of foil laid on the bottom of your slow cooker. Providing a slight elevation, this allows the chicken to brown, rather than braise in liquid. The rest is Chicken Roasting 101: Rinse chicken and pat dry. Place veggies on bottom of slow cooker alongside those balls of foil. I use a sliced lemon, onion, carrots and celery. Rub chicken with a spice mixture. Pre-made rubs are good; or make your own with coarse salt, pepper, thyme, paprika, rosemary and garlic. Put the rinsed and spice rubbed chicken in your slow cooker. Turn it on; and let your slow cooker and balls of foil work their magic! About 3 or 4 hours into cooking, I put a couple of pats of butter on chicken. The butter makes the skin all brown and shiny. If you want super-crisp skin, leave the chicken in the crock of your slow cooker; and place (uncovered) in 400 degree oven for a few minutes.

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