Or Croasted Chicken?
Or Rocked Chicken?
You decide, I'm still salivating over Virginia's
recipe and pictures!
Author: Virginia, who's also from New Hampshire! (Go freedom fighters! Live free or Die! Yeah!) She is also pursuing an eating-local-lifestyle with her and her family.
The Recipe:I lined a
4.5Qt crock pot with aluminum foil and placed four
aluminum foil balls on the bottom to lift the chicken off the bottom surface. I roasted a
4.5 lb chicken for
6.5 hours and it
turned out great! The skin wasn't crispy & the meat was nice and tender. I then transfered the chicken to a cutting board and let it cool for 15 nimutes. I carved it, then used the bones and what meat was left on the bones to make the crockpot chicken broth for which Virginia also listed a link in her blog post. Here's the broth recipe:
INGREDIENTS
2 1/2 pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil
DIRECTIONS
Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
My Variations:I didn't have carrots or onion so just used the celery and basil.
It crocked on low for 12 hours (yikes!) and I woke to a fantastic chicken soup smell! Can't wait to use it for soup bases this fall!
