Cooking Mommy: Crockpot Rotisserie-style Chicken

Tuesday, May 12, 2009

Crockpot Rotisserie-style Chicken

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This is another recipe from the crockpot lady. I made it when my mom was here a few months ago, and it was delicious, so I made it again last night. My 5 year old ate seconds, and my 2 year old ate fourths. :-) Even though I don't think it quite has that rotisserie cooked flavor, the spices are very close, and it is absolutely delicious, and definitely good for those on a diet since there are no added calories. I served this with grilled zucchini & rice.

Ingredients

-1 whole chicken, skinned (4-5 pounds)
-2-3 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
-pinch of chili pepper (optional)
-4 whole garlic cloves (optional)
-1 yellow onion, quartered (optional)

Directions

Skin the chicken and get rid of the stuff from the cavity (I get my chickens from Sam's, and they already have that stuff removed, yeah!) Apparently, skinning a chicken really grosses out a number of people, and it doesn't really bother me. If you prefer to just leave the skin on, you can, but I don't think the spices would permeate the meat as well. I usually use a jelly roll pan to do the whole thing in, and that cuts down on the mess. After skinning the chicken, throw it in your crockpot and wash your pan and yourself thoroughly.

In a small bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out, and set the bird breast side down in the crockpot. If desired, shove 4 whole garlic cloves and a quartered onion inside the bird (I have yet to do this, actually). Now, wash your hands like crazy again! :-) I'm paranoid about salmonella.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 7-8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

I love to use any leftovers to make my chicken enchiladas.

WW points: count this like you would any chicken pieces since spices don't add anything

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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.