♥ Crockpot Baked Chicken
03-30-2012, 06:22 AM
#11
Power Poster
Join Date: Apr 2011
Location: Ontario, Canada
Posts: 17,709
Originally Posted by nms
Sounds easy enough.....more time for sewing 
)
)
Originally Posted by craftybear
Thanks for letting us know that you have made it along with your tips, yummy for my tummy
Something else I do ... set in some potatoes and carrots for a full meal deal! Just keep them up above the liquid, or else they'll be greasy icky yucky! Either on top of the upside down bowl, or on top of the bird.
The hardest part I found ... was to find the "right" bowl to do the trick. One crock was easy, the other I have to put in a custard dish upside down and then a saucer over top ... so I usually use the other crock that's larger.
03-30-2012, 10:34 AM
#12
Banned
Join Date: Dec 2009
Location: Enid, OK
Posts: 8,273
Originally Posted by QuiltE
I have made chicken like this for sometime ... it's just like the deli chickens you get in the grocery!
BTW There's no need to ball up the tinfoil as they suggested. Just turn a bowl (or whatever) upside down in the crockpot and set the chicken on top. The idea is so that the chicken is raised up above the drippings, so you don't have greasy meat to eat!
I change up my seasonings ... sometimes sprinkling with BBQ spice or thyme or poultry seasonings ... whatevber you like! and often stuff an onion or two into the cavity for extra flavour. And sometimes drizzle some BBQ sauce over the top of the chicken!
It's the quickest, easiest meal!
BTW There's no need to ball up the tinfoil as they suggested. Just turn a bowl (or whatever) upside down in the crockpot and set the chicken on top. The idea is so that the chicken is raised up above the drippings, so you don't have greasy meat to eat!
I change up my seasonings ... sometimes sprinkling with BBQ spice or thyme or poultry seasonings ... whatevber you like! and often stuff an onion or two into the cavity for extra flavour. And sometimes drizzle some BBQ sauce over the top of the chicken!
It's the quickest, easiest meal!
03-30-2012, 11:28 AM
#13
Senior Member
Join Date: Nov 2008
Location: Louisiana
Posts: 317
I make faux French roasted chicken similarly when I don't want to heat up my kitchen with the oven or fiddle with meat thermometers to get the correct interior temp.
Leaving the chicken whole, I sprinkle coarse sea salt over the skin and in the cavity. Then I lay fresh herbs, usually thyme, rosemary, and sage across the top of the chicken and a few crushed cloves of garlic in the bottom of the crock. I have two small oven proof ramekins that I use to raise the chicken. Absolutely no liquids or oils are added. I cook the chicken on high for two hours. The skin will be slightly browned and the meat is very tender. While the chicken rests on the cutting board for about 20 minutes, I skim off some of the fat in the drippings and deglaze the crock pot with some white wine. In a heavy pan, saute a diced onion, 3-4 stalks of diced celery, whole julienned baby carrots, and sliced mushrooms in a tablespoon or two of butter and a tablespoon of chicken fat. Add the drippings and chicken broth, then add pepper and salt to taste. Pour the sauce over the pieces of chicken and serve over rice.
If we don't eat it this way, I use the tender chicken to make chicken salad, gumbo, soup, or a fricassee. It is so moist and tender compared to the rotisserie chicken from the store. The taste of the meat is almost like a true roast chicken, however the meat won't crisp as it would in a 450 degree oven.
Leaving the chicken whole, I sprinkle coarse sea salt over the skin and in the cavity. Then I lay fresh herbs, usually thyme, rosemary, and sage across the top of the chicken and a few crushed cloves of garlic in the bottom of the crock. I have two small oven proof ramekins that I use to raise the chicken. Absolutely no liquids or oils are added. I cook the chicken on high for two hours. The skin will be slightly browned and the meat is very tender. While the chicken rests on the cutting board for about 20 minutes, I skim off some of the fat in the drippings and deglaze the crock pot with some white wine. In a heavy pan, saute a diced onion, 3-4 stalks of diced celery, whole julienned baby carrots, and sliced mushrooms in a tablespoon or two of butter and a tablespoon of chicken fat. Add the drippings and chicken broth, then add pepper and salt to taste. Pour the sauce over the pieces of chicken and serve over rice.
If we don't eat it this way, I use the tender chicken to make chicken salad, gumbo, soup, or a fricassee. It is so moist and tender compared to the rotisserie chicken from the store. The taste of the meat is almost like a true roast chicken, however the meat won't crisp as it would in a 450 degree oven.
03-31-2012, 01:04 PM
#14
Google Goddess
Thread Starter
Join Date: May 2009
Location: Central Indiana (USA)
Posts: 30,181
thanks for your recipe
Originally Posted by elizajo
I make faux French roasted chicken similarly when I don't want to heat up my kitchen with the oven or fiddle with meat thermometers to get the correct interior temp.
Leaving the chicken whole, I sprinkle coarse sea salt over the skin and in the cavity. Then I lay fresh herbs, usually thyme, rosemary, and sage across the top of the chicken and a few crushed cloves of garlic in the bottom of the crock. I have two small oven proof ramekins that I use to raise the chicken. Absolutely no liquids or oils are added. I cook the chicken on high for two hours. The skin will be slightly browned and the meat is very tender. While the chicken rests on the cutting board for about 20 minutes, I skim off some of the fat in the drippings and deglaze the crock pot with some white wine. In a heavy pan, saute a diced onion, 3-4 stalks of diced celery, whole julienned baby carrots, and sliced mushrooms in a tablespoon or two of butter and a tablespoon of chicken fat. Add the drippings and chicken broth, then add pepper and salt to taste. Pour the sauce over the pieces of chicken and serve over rice.
If we don't eat it this way, I use the tender chicken to make chicken salad, gumbo, soup, or a fricassee. It is so moist and tender compared to the rotisserie chicken from the store. The taste of the meat is almost like a true roast chicken, however the meat won't crisp as it would in a 450 degree oven.
Leaving the chicken whole, I sprinkle coarse sea salt over the skin and in the cavity. Then I lay fresh herbs, usually thyme, rosemary, and sage across the top of the chicken and a few crushed cloves of garlic in the bottom of the crock. I have two small oven proof ramekins that I use to raise the chicken. Absolutely no liquids or oils are added. I cook the chicken on high for two hours. The skin will be slightly browned and the meat is very tender. While the chicken rests on the cutting board for about 20 minutes, I skim off some of the fat in the drippings and deglaze the crock pot with some white wine. In a heavy pan, saute a diced onion, 3-4 stalks of diced celery, whole julienned baby carrots, and sliced mushrooms in a tablespoon or two of butter and a tablespoon of chicken fat. Add the drippings and chicken broth, then add pepper and salt to taste. Pour the sauce over the pieces of chicken and serve over rice.
If we don't eat it this way, I use the tender chicken to make chicken salad, gumbo, soup, or a fricassee. It is so moist and tender compared to the rotisserie chicken from the store. The taste of the meat is almost like a true roast chicken, however the meat won't crisp as it would in a 450 degree oven.
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