Post by Robyn2 on Sept 26, 2002 16:34:49 GMT -6
Crockpot Sticky Chicken
Adapted from a recipe by Mimi Hiller
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken, place onion in the cavity of the chicken and put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
Optional:
You can brown it in the oven right before serving. Set the oven at 350º - 375º F for a few minutes. This way, the chicken isn't that unappealing grey color that it usually becomes after disintegrating in the crockpot for hours on end. It also seems to make a better effort at sticking together instead of converting to shredded chicken before your eyes.
Adapted from a recipe by Mimi Hiller
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken, as big as you can find
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
When ready to cook chicken, place onion in the cavity of the chicken and put it in the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 to 10 hours and it will be falling off the bone tender.
Optional:
You can brown it in the oven right before serving. Set the oven at 350º - 375º F for a few minutes. This way, the chicken isn't that unappealing grey color that it usually becomes after disintegrating in the crockpot for hours on end. It also seems to make a better effort at sticking together instead of converting to shredded chicken before your eyes.