This is how I make chicken. I usually do oil the inside of my crock.
When it is done I use the bones to make broth.
Rotisserie Chicken -- in the Crockpot Recipe
From:
A Year of Slow Cooking Newsletter
The Ingredients
(serves 4-6)
1 whole chicken, with or without skin (4-5 pounds)
2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon Italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
pinch of chili pepper (optional, for a bit of smokiness and color)
--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)
The Directions.
I used a 6 quart crockpot for a 5 pound bird. It fit nicely.
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.
(no, really, don't add any 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.
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