Monday, September 28, 2009

Faux-tisserie Chicken

I don't think I'll ever poach a chicken breast again... Seriously.

Recipe and Photo Courtesy of Our Best Bites
Thank you Sara and Kate for letting me borrow your photo for just a bit! I will take my own next time, I promise. And next time will be soon... you can count on that!! :)

1 whole chicken, small enough to fit in your slow cooker
Salt-based seasoning (Garlic salt, Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)
Whole garlic cloves, peeled
Fresh Herbs

Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it's not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Place the chicken on its back so the breast is facing up and the legs are on the plate. Pull the skin up all around the chicken. Slice a few garlic cloves in half lengthwise and stick them under the skin. You can also arrange a couple sprigs of fresh herbs like rosemary, thyme, and/or sage under the skin. This makes a very pretty chicken when it's all cooked and adds a lot of flavor.

Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and leave it alone for 7-8 hours.

The meat will be so tender it will literally fall off the bone. Don't expect the skin to be too crispy. For people like me, who don't eat skin, the skin is just the wrapper for the moistest chicken ever!!

Use for any recipe that calls for cooked chicken.