Friday, December 10, 2010

Rotisserie style crock pot chicken

I love Stephanie O'Dea, and she doesn't even know it :) She is the author of the blog "A Year of Slow Cooking", the books Make it Fast, Cook it Slow (and Part Two, GREAT gift ideas for yours truly!) and come up with this recipe for Rotisserie Chicken done in the crock pot. I went with her theory of removing the skin off the chicken for not wanting the meat to be swimming in it's own fat for hours on end. It might have worked better if I did not use a cut up chicken instead of a whole chicken. The outer meat of the pieces laying on top was dry (to be cooked in the crock pot). However, if you dipped it in the juices in the crock, it was perfectly fine. The inner meat was perfectly tender, as to be expected from bone in-chicken cooked in the crock pot.

Finale: I'll be using this seasoning blend again. While I love my crock pot chicken, I still love oven roasted chicken and believe this seasoning will work swimmingly either way. I actually have a rotisserie roaster, too that would be great, obviously :) I didn't use all of the seasoning when I done the above linked recipe, so I believe it's safe to say the below combo is good for two to three uses, depending on your personal preference in how much you apply to your meats.

2 tsp kosher salt
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper

You know this would probably do well on turkey breast, too!

I'm going to be moving, soon. My online home, that is! When the transition is made, you'll see the new link at the top of the right sidebar. Stay tuned!

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