Crockpot Roasted Chicken
Sorry, folks, for taking a couple of days off from writing to you.
Between working from home, homeschooling four of my kids, and potty-training the littlest one, I have not had too much spare time.
This week we’ve been eating a lot of repeats and I haven’t tried anything new in the kitchen, so there’s not much to report.
Last Saturday, however, I roasted a chicken in my crockpot for the first time ever. I’ve always roasted them in the oven or done them beer-can-style on the grill.
But it was Saturday evening and I had a chicken to roast (actually, there were two — I’ll fill you in on that). I wanted to serve this bird when we got home from church but didn’t want to put it in the oven. My oven is pretty old and I don’t trust it enough to cook while no one is in the house.
You have to understand that when we arrive home from church we are hungry. We’ve been gone all morning, it is past our normal lunch time and everyone wants to eat. Now. Most of the time we dig into leftovers, make some quick spaghetti, or have cold sandwiches. Unless I have something in the crockpot ready - to - eat.
So, back to Saturday evening… I decided, “What the heck!” and put the first chicken into the crockpot. (I couldn’t get both of them in there) I sprinkled it with salt and pepper and poured a little white cooking wine in the bottom. Added some water so it had plenty of liquid.
I went to bed. Slept like a baby while my crockpot cooked that chicken.
In the morning I could smell it.
Now, I gotta tell you — This was not the golden brown, roasted, crispy-skinned chicken you would pull out of the oven, but it sure smelled good.
Before we headed out the door to go to church, I pulled this chicken apart — removed the skin and bones, strained the broth, and put the meat and juices back into the crockpot.
This was a big hit. This family ate the entire first chicken for lunch that day.
I repeated the process for the second chicken that same day. Pulled the meat off of the bones again, and refrigerated the whole mess. We’ve been picking at it all week.
This meat was very tender, moist, fall-apart kind of chicken. This chicken would have made great soups, casseroles, shredded sandwiches, etc….
Add comment January 26th, 2007