Post by SkinnyCrockPot on Oct 20, 2011 16:15:24 GMT -5
Sticky Roast Chicken
Originally posted by Penny Fisher Burnworth
Ingredients
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* (I think it helps to remove some of the skin or it's too fatty.)
1 C chopped onion
How to make it
In small bowl, thoroughly combine all the spices. Remove skin and giblets from the 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 rubbed deep down into the skin.
Place in a resealable plastic bag; seal and refrigerate overnight.
When ready to cook chicken, put it in a crock pot and do not add any liquid.
As the cooking process goes on, it will produce its own juices.
Cook on low, 8 to 10 hours, and it will be falling off the bone tender.
*Also good with chicken parts.
Originally posted by Penny Fisher Burnworth
Ingredients
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* (I think it helps to remove some of the skin or it's too fatty.)
1 C chopped onion
How to make it
In small bowl, thoroughly combine all the spices. Remove skin and giblets from the 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 rubbed deep down into the skin.
Place in a resealable plastic bag; seal and refrigerate overnight.
When ready to cook chicken, put it in a crock pot and do not add any liquid.
As the cooking process goes on, it will produce its own juices.
Cook on low, 8 to 10 hours, and it will be falling off the bone tender.
*Also good with chicken parts.