Recipe from http://www.number-2-pencil.com
Husband-Tested in Alice’s
Kitchen
I’ve been quite busy preparing meals in advance of
our family’s two-week holiday visit.
I’ve planned soups, salads, casseroles, desserts, and other tasty
dishes. I’ve made some homemade breads
and wished to have several batches of cooked chicken in the freezer to thaw for
sandwiches. This Slow Cooker Rotisserie
Chicken was a cinch to make and while it cooked away, I was able to take care
of other holiday tasks.
1 whole chicken around 5
pounds, insides removed and washed and patted dry
1 Tablespoon of paprika
3 Tablespoons of steak
seasoning (I used Simply Organic Grilling
Seasons Steak Marinade.)
Kosher salt and freshly
ground pepper, to taste
Place 4 balls of foil (about the size of golf balls) in the
bottom of the slow cooker. (This step
is not absolutely necessary. The benefit is that it is easier to remove the
chicken from the slow cooker in one piece if the bottom of the chicken hasn’t
been simmering away in the juices all day. It’s really delicious either way,
but creating a foil ball rack in the slow cooker makes it more like a
traditional roasted chicken you can carve.)
Pat the chicken dry with
paper towels.
In a small bowl, mix the paprika, steak seasoning,
Kosher salt and pepper together.
Season the chicken inside
and out. Place it in the slow cooker.
Set the slow cooker on high and cook for 4 to 4½ hours or until the
chicken registers 165°F. Let the chicken rest on a cutting board or
large platter with deep sides for about 20 minutes before carving.
Use the juices at the
bottom of the slow cooker to baste the chicken while it is resting, just to add
even more flavor. (Though the skin is flavorful, it doesn’t really get super crispy with
this cooking method.)
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