Chook Me!

whats a good whole chicken in the crockpot Recipe ?

I am board of the way I cook it and want to try something different...I am looking for lots of flavor and juicy! hahaha excuse me for the typo....I had my hands full with my newborn and my 19month old spell check was not important.... I am BORED.....(there is that better)

Public Comments

1. Are you board like a piece of wood? Or are you bored like tired of doing the same thing over and over?
2. It is excellent in the crock pot Very juicy and any way you normally make it as far as seasoning, do it the same way. Depending on time you got or need you can always adjust to the high or low setting but I always try to use a side of caution since it's poultry. But as far as receipes go, I just do it the way I would normally season it for the oven but it will not fail you in the juicy factor.
3. Go to allrecipes.com and search "crockpot chicken"...most crockpot chicken recipes call for skinless boneless chicken due to fear of salmonella....good luck :)
4. You're going to have to run to the store for some fresh herbs, but believe me, it's worth it. What you want are "Poultry Herbs" and they consist of rosemary, sage, thyme and bay, and you also want either a lemon or an orange. Wash the chicken thoroughly inside and out and pat dry with paper towels. Tie the herbs together with kitchen twine and insert into the bird's cavity. (I'm sure it goes without saying, but be sure to remove the gizzards.) Next VERY thinly slice some lemon or orange. A mandolin is perfect for this. the slices should be transparent and paper thin, but a sharp knife will work well if you're careful, and the citrus can always be omitted. Place the slices in the cavity. Add 1/2 cup good white wine (not white zinfandel) to your crock pot, season the outside of the chicken with kosher salt (sea salt will work well, too) and freshly ground pepper, put in the crock set to high, cover and forget it. I've been asked for my "secret" to such great chicken many, many times and have always been happy to share. You could always brine the chicken beforehand, too. Just put the washed chicken in a large plastic bag filled with 1/4-1/2 cup kosher salt dissolved in 4-6 cups warm water and let sit for at least four hours, but overnight is best. Pat dry and follow above directions.
5. What I usually do with the whole chicken is to chop large pieces of celery and onion, toss with some poultry seasoning (you could use sage and thyme if you don't have poultry seasoning) . I clean the inside of the chicken and fill with the celery onion mix and a few pats of butter. Then I put a pat of butter under the skin on each side of the breast and place it in a Pam sprayed crock pot. I sprinkle the top with more poultry seaonsing and some black pepper and cook about 8 hours on low while i'm at work. It falls off the bone and makes a beautiful yellow broth without adding any water.. you can either make gravy or save the left overs and freeze to make homemade chicken soup later... YUM>