In other news, I’m cooking a chicken

So what? Big deal. I didn’t mean, I’m cooking ‘chicken’ for dinner. I
mean, a WHOLE chicken, all at the same time, in one piece. So, I’m a
bit nervous. I was reading through the wonderful family cookbook last
night and found a yummy sounding recipe from my cousin for slow-cooker
lemon chicken. Well, while I was at the grocery today, they had these
3-4 lbs whole little chickens with all the gross stuff
giblets removed, so I thought “that’ll be perfect! I’ll just modify the
recipe”…. so that’s what I did. I figure that I can’t mess it up too
badly. There is a chicken, some herbs, some lemon juice (I stuffed a
few lemon slices under the skin just for fun), some butter, in a
crockpot for 7 hours. It’s going to get cooked. Plus, we’ll obviously
have left over chicken, and I’m thinking I might try some version of
Grandma’s shredded chicken sandwiches – even if they do have a lemony
flavor. As long as it doesn’t end up tasting like the “lemon pledge”
premarinated chicken you buy at the store. That stuff is nasty. So I’ll
let you know how it goes.

  • Karyn - So, the chicken actually turned out well! Comments from the critic included “a little dry” (due to the fact that you are supposed to cook it breast side up, and that I totally didn’t baste) and “missing something”, which is most likely due to the fact that I didn’t have chicken bouillion to put in like the recipe said. But other than that, very yummy and not at all like lemon pledge. Plus, the meat just fell off the bone which was nice and made it much easier to get the rest of the meat off. Now I have enough for either two shredded chicken sammiches, or some chicken enchiladas. Who knows. =)

  • Mielinski - so which one did you make….dry chicken sammiches or dry enchiladas? =P

  • K - Um, it’s still 830 in the morning. I don’t know what I’m going to make yet….with the leftovers….

  • Heather - Buy another one next week!

    Sticky Chicken
    4 tsp. salt
    2 tsp. paprika
    1 tsp. cayenne pepper
    1 tsp. onion powder
    1 tsp. thyme
    1 tsp. white pepper
    1/2 tsp. garlic powder
    1/2 tsp. black pepper
    1 roasting chicken

    In a small bowl, combine all spices. Remove giblets (if necessary), clean cavity well and pat dry with paper towels. Rub the spice mixture into the chicken inside and out, making sure it is even and deep into the chicken. Place in a covered bowl or resealable bag, and refrigerate overnight. In the morning, remove from bag, put chicken in the crockpot. Cook on low for 8-10 hours. Soooo easy, very good!

    Heather

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