If you love to cook, you've come to the right place! Every recipe you'll find here has been made by one of us in our home kitchen. Each one is good enough to share with our friends.

Sunday, January 29, 2012

Homemade Rotisserie Chicken

The second time I made it, I baked it in the oven.  It came out just like the ones you buy at the store!  But they are cheaper in the long run, because those chickens are always teeny.  We boiled this one for soup and it made a delicious chicken stock too.
This recipe smells and tastes just like a rotisserie chicken from the grocery store! 

The only thing missing is the crunchy skin, since you make it in the crock pot.  You could probably use the same spice blend and roast the chicken to get that skin though.  Next time I'll try it in the oven in a Reynolds bag.  (UPDATE:  I did -- see photo.  It was fabulous!!)

I didn't flip it like the recipe suggests -- I put it breast side down to begin with, to keep the white meat moist.  For the spice blend, I skipped the cayenne and I used dried minced onion because I didn't have any onion powder.

Make sure the chicken is REALLY dry.  And don't overpat the spices.  I ended up with more on my hands than on the chicken at one point!

This recipe comes from one of the Food Wrtiers at the Canton Repository.  (The first person comments are hers, not mine)

Slow-Cooker Roast Chicken

3 tablespoons spice blend*

1 (5-pound) chicken

Large onion

Remove packet from inside chicken, rinse. Rub spices over skin. Pull up skin over breast a bit and rub spices under it. Let sit, refrigerated, for one to 12 hours.

Slice onion and cover bottom of slow cooker. Set chicken on top; cook on low for five to seven hours, depending on how hot your slow cooker gets and how many times you lift the lid. Do not add water.
I turned the chicken breast-side-down halfway through the cooking time to ensure it didn’t get dry, but don’t do this if you want a crisp skin. Use thermometer to determine if chicken is done.

If desired, add a slurry of flour and water to the juices and onion, and bring to boil, stirring, to create gravy.

Variations: Add carrots to the onions on the bottom of slow cooker, or tuck half a lemon inside chicken.

* Spice blend: This recipe makes enough for three chickens. Measure out what you need and store the rest in a container with a tight lid.

Blend 3 tablespoons salt, 2 tablespoons paprika, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried thyme, 1 tablespoon ground black pepper, 2 teaspoons garlic powder, 1 teaspoon ground rosemary. You can adapt this to fit your own tastes.  [I also add celery seeds]

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