I’m a gadget person, I love to use anything that makes cooking easier and/or quicker. Recently, looking around my kitchen I noticed my crockpot. It hasn’t been used in a very long time and quite frankly I usually just make chili in the thing. So I thought I should start to think outside the box and see what I could come up with. So I’ve been experimenting, after all a crockpot can make life a bit easier when it comes to getting a dinner on the table. I had a busy Saturday, running a “million-and-one” errands, and was in the mood for a baked chicken. So I used my crockpot – popped a whole chicken in it and set out on my errands, here’s what I came up with. Hope you enjoy!
Photo by Doug KorodyServes: 4
1 4-5 lb. chicken
1 lemon, cut in half
2 sprigs rosemary
2 cloves garlic
1 Tablespoon butter
Salt & Pepper
Wash chicken inside and out, pat dry. In cavity place the lemon, rosemary, garlic and butter, tie the legs together and tuck the wings behind. Place in a crockpot*, sprinkle with salt and pepper. Cook on low 6 ½ -7 hours, or on high for 3 ½ – 4 hours. At the end of cooking if you would like the skin to be browned, remove the chicken from crockpot to a broiler safe pan. Rub the skin with oil and place under broiler, for approximately 5 minutes. Let chicken stand for 10-15 minutes before carving.
*I place my chicken on a rack in the crockpot to keep it above the fat. If you don’t have a rack that fits in you crockpot simply make one by twisting tin foil, or make a bed of veggies (onions, carrots, celery) and place the chicken on top.
Variations: try different aromatics; sometimes I use apples and celery, or onion halves with celery, carrots and thyme sprigs.
Good served with my easy foolproof gravy