Hi Joyce,
I think Diane's answer made sense:
Hi, Joyce,

My uneducated guess is that the metal in the illuminum foil
creates a gridlike surface which browns the skin.  When I
eventually get a chicken, I plan to mix butter flavored CRISCO,
MSG, and buttermilk dressing mix and slather the mixture inside
and outside the entire bird.  Would greatly appreciate further
thoughts on this subject!

Diane and kitty Lauren Bacall*******I'm not totally sure Joyce, but it's 
what I would think, unless some one else thinks of something differently, in 
case, please share with us.
thanks
Syl.


   "The happiest people don't have the best of everything.
They just make the best of everything."
~Sylvia
----- Original Message ----- 
From: "Joyce Porter" <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Saturday, March 31, 2007 8:55 AM
Subject: [RecipesAndMore] Re: CROCKPOT ROTISSERIE CHICKEN


>
> I have a question about this recipe.  What do the balls of aluminum foil 
> do
> to or for the chicken?  Why have them there?
> Joyce
>
>
> -----Original Message-----
> From: [email protected]
> [mailto:[EMAIL PROTECTED] On Behalf Of Diane Kelker
> Sent: Saturday, March 31, 2007 3:43 AM
> To: RECIPES AND MORE
> Subject: [RecipesAndMore] CROCKPOT ROTISSERIE CHICKEN
>
>
>
> Crockpot Rotisserie Chicken
>
> Prepare deli-style chicken at home by aid of your crockpot.
>
> 3-4 lb. chicken; rinsed, patted dry
> 1 Tbsp. olive oil
> 1/8 tsp. season salt
> aluminum foil; rolled into balls
>
> Rub chicken with olive oil. Sprinkle with season salt to taste.
> Spray inside crockpot with non-stick cooking spray. Put foil
> balls in bottom of the crockpot. Place the chicken on top,
> breast side up. Cover and cook on HIGH for 4-6 hours.
>
> Note: Do not add water or other liquid to crockpot.
>
>
>
>
> -- 
> No virus found in this incoming message.
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> 1:15 PM
>
>
>
> > 


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