I can’t believe this. I bought a whole chicken, because they were on sale. Yesterday at noon, I mixed in a bowl the following:
1 spoon of salt
1 spoon of pepper
2 spoons of paprika
1 spoon of cayenne
1 spoon of onion powder
1 spoon of garlic powder
1 spoon of thyme (or something like that, little green sticks)
I just smooshed a handful of this mix all over the little cleaned bird. Stuck in the pot on a bunch of sliced onions. Stuck it on low for 6 hours. Walked out of the house. Got home. Christer and Ari split that thing between them, and Christer said “that’s the best chicken I’ve ever had. No, really.”
How much stuff you mix doesn’t matter, that’s the joy of ratios. I’m just making this part up. But it makes sense. I am hoping to find recipes now that make themselves, and then some that give me time back, like in a science fiction book.
Look at you! You little Crock-potter.
Better than being called a crackpot, I guess.
And a pleasant change…
I just googled Chapters and entered crock pots in search …
242 recipe books available … Even Christer and Ari can’t go through that many dishes any time soon , lol .
Aren’t you awesome!
No liquid with it?
I thought that you always had to put some thing in there…bbq sauce or what ever.
And the little green sticks, may have been rosemary.
I’m pretty sure it was thyme. I carefully spread every envelope of spice I own on the counter, to see if I could substitute ‘close enough’.
No liquid. The chicken bathes itself.
Sounds amazing….I will have to give it a try.
See if it beats ‘chicken in a bubble’
This man knocked on my door looking for the “Handiest woman in the kitchen, in the whole world.”
I gave him your address.
I’m living the dream.
Would that be teaspoons or tablespoons?
Heh heh…
But seriously, doesn’t the skin get all soggy when you cook it in the crock pot? Nothing like crispy oven-roasted chicken skin. Well, except maybe oven-roasted turkey skin. Yes, I know: death by crackling foul epidermis, it’s my fate…
Zena, the joys of ratios (as HRH said) is that it doesn’t matter what you use. If you had a flyer like this one, then it would be “shovels”.
I don’t think its head would fit in the pot.
You don’t get crispy skin. But the chicken falls off the bone, and it’s really, really tender.
Chickens are two for the price of one at Metro this week!
Thanks! We are having chicken for the rest of our lives. Don’t tell the boys. When they were little, they would say ‘this chicken tastes funny’. And I’d say ‘that’s because it’s pork’.
Whenever I made ribs, one little one always asked “are we having bones for dinner tonight?”
Put lamb chops and a can of Patek’s Roganjosh curry in your crock pot for 8 hrs on low or 4 hours on high and the meat falls off the bone . If you don’t like lamb , pork shoulder chops work just as well . I like to put a pork shoulder butt roast ( cheap ! ) coated in Grace Jerk marinade , totally yummy ….. Damn , now I’m craving Jerk pork and rice and peas , shoot .
What kind of horrific genetic modification puts some poor pig’s butt on it’s shoulder? You’d really want to stay away from the bean burritos.
God thing your a pilot and not a veterinarian , lol . Pigs have four shoulders …. 2 are close to it’s butt …. Ummmm , what else would you call them Chris ?Where do you think rump roast comes from , lol .
Huh… I always say it’s a sad day when you don’t learn something new, Kerry. You have made my day. I still think it sounds weird, even though it may be anatomically correct.
If I was a pig (which I’m not… despite what my wife might say) I would be offended to have a shoulder by my butt.
Wouldn’t those be ‘hips?’
I concur Chris it does sound weird , lol .
Trying out my crock-pot today, inspired by all your posts & comments. Looked up a recipe for ribs and stuck to the general proportions for the sauce. Couldn’t find an onion, but oh well.
Here’s hoping “Keep Warm” for 8-9 hrs is the same as “Low” for 5-6!
There be pulled pork in one of our 4 crock pots right now.
You saw right, 4.
We have one big enough for soups or gravy.
A little bigger one for chili for 4 to 6.
A bigger one for whole pork/beef loins/roasts.
And then there’s ‘Crockzilla’. We can (and have) cook a 25lb turkey in that monster.
DJW