I bought a whole fryer on Thursday. It was .49 a pound, and Dan loves roasted chicken. I figured I'd roast it for Shabbat and we'd all be happy campers.
Friday was a southern Doomsday. A snow storm was coming! Run and hide!
I considered myself clever having shopped yesterday and having dinner planned. I would not be running to the store to stock up on bread, eggs, and milk.
Then Dan called and told me our oven was broke, and we needed food. Fortunately, they were handing out humble pie samples in the 25 minute grocery check-out line at Trader Joes.
The storm came. The new oven did not. The new oven was supposed to be here an hour ago. They called to inform us that carrying an oven in this weather (45 degrees, snow in some spots), regardless of how well Dan cleared the driveway, sidewalk, and stairs, is hazardous, and we would just have to wait until tomorrow.
It's Monday. I've had a raw chicken sitting in my refrigerator for a little too long now.
What to do...
My original plan was to hack the thing up and make coq au vin in a glorious Le Creuset pot on the stove. Seeing as I was up all night sick from eating myself silly at Acme (it was so, so good), I wasn't in the mood for rich, delicious, French food.
Instead I am making crock pot chicken.
Last time I made crock pot chicken, I liked the result. The chicken was moist and chicken-y. The skin was nowhere near crisp, which is probably for the better, since crispy skin is so good and so not healthy.
This time I decided to spice it up.
Here's what to do.
Peel and cut up some carrots, potatoes, an onion, and some celery. Season with thyme and savory, and put in the bottom of the crock.
In a small bowl mix one packet of Lipton onion mix (I love this stuff), thyme, savory, fennel seed, garlic salt (just a little), and rosemary.
Trim the butt fat off the chicken. Take out the neck and giblets. I use the fat and neck for stock (along with bones that I will get from the chicken, roast, and chop), and cook the bits for the kitties. I know how to buy their love.
Dry the chicken inside and out.
Using kitchen sheers or a sharp knife, loosen the skin from the meat. I do this by starting near the backbone and cutting the cartlidge on either side of the neck. I then loosen skin on the same side near the butt. Flip the chicken and repeat.
Gently (you don't want to tear the skin) shove the herb mix under the skin.
Once you have well-herbed the chicken, pour any leftover spices into the chicken. Put a little EVOO on the chicken. Lightly salt and pepper the chicken. Stick in the crock, breast side down.
I threw about 1/4 cup of prosecco in, for goood measure. I figure you can never go wrong with a little wine.
Cover and cook on low for 8 hours or high for 5-6. The chicken will be very tender when done.
With 1 hour left in cooking, you can drain the liquid (reserve for gravy or stock) and cook on high for crispier veggies and potentially crispier skin. (Some people say this works. Not for me.)
Enjoy!
*I haven't eaten this yet. If it fails horribly, this very well may disappear!
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