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Post by Durania on Feb 19, 2005 13:01:50 GMT -5
and I also just realized that i didnt spray the inside with Pam first...I'm really on the ball today so far!
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Post by The Nerd on Feb 23, 2005 20:53:27 GMT -5
Wow!
I made this today and I could not believe how delicious it was. The meat literally fell off the bone.
The best part about this chicken is that I'll be able to make it this summer when the weather is hot. No turning on the oven! I can definitely see this as a Sunday staple - I love to eat chicken for lunch during the week.
Many, many thanks!
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Post by Durania on Feb 25, 2005 15:38:18 GMT -5
I forgot to come back and post after we ate dinner last Saturday night! It was yummy, even with all my blunders. So I can't wait to try it again sometime when I'm awake during the prep process!
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Post by SheilaYou on Feb 26, 2005 18:42:10 GMT -5
We really enjoyed this, too. There was a sale at Kroger for whole chicken. I have a wonderful broth at the bottom of the crockpot I have in the fridge so I can skim the fat off of it. The potatoes came out really well, and the chicken was good, too. An almost 5 pound chicken took the six hours. Thanks for the great recipe! Anybody please let me know if any other spices work this well, if you will. I can't afforda Rotisserie right now, so I was delighted to have such a good chicken for dinner without paying the deli. Sheila
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Post by pookie on Feb 26, 2005 19:58:57 GMT -5
Sheila, I NEVER got a flavorful bird from my Ronco rotisserie, just a nice brown, tasty SKIN, which had to come off anyway! The crockpot version actually gets flavor into the meat where it belongs.
I think the grocery store chickens are marinated in something that really penetrates the meat. But the home rotisserie I had was a waste of money IMO.
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Post by ~sarah~ on Feb 27, 2005 21:48:09 GMT -5
If you really want a super flavorfl chicken you should try brining. You can substitute the sugar for splenda or leave it our all together. I usually add an onion, orange and a lemon to the brine too.
from Alton Brown's Romancing the Bird episode This makes enough for a turkey, so you can cut it in 1/2 for chicken.
For the brine: 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon fresh ginger 1 gallon iced water
Combine all ingreditent except ice water and mix until all salt is dissolved. Add chicken and enough ice water to cover chicken. Let soak for 4-8 hours in fridge. Drain well before cooking.
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Post by sveltemoi on Mar 2, 2005 11:53:30 GMT -5
BlondieKate: I will be trying your recipe today -- it sounds yummy. I will follow directions, but I am still not sure about the skin -- I read your response regarding this and will take off the skin from the breast only. I will let you know how it turns out. Thanks.
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Post by josh on Mar 2, 2005 13:37:39 GMT -5
My daughter does her chicken, breast down, on a rack, in the oven with oil rub and seasoned salt. She cooks it on low oven just like crockpot. It is also delicious. The breast down idea is the key to good flavor.
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Post by sooshipie on Mar 25, 2005 12:00:44 GMT -5
I've been itching to try this and finally did the other night. It was delicious in spite of the fact that I goofed and did it breast side up. I especially like the moistness and flavor of the chicken (great for chicken "salad"). I too used Adobo but want to try a seasoning called "Cracker Boy" that I bought at an outdoor show. Not sure if it's available in stores or not. Pookie, I agree with you....it's much better than the rotisserie oven version. Thanks, BlondieKate! I can't wait to try the lime chicken next! Patty
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Post by mary on Mar 25, 2005 17:46:13 GMT -5
Tried this the other night it was great and so easy! DH is a vegetarian, he ate all the veggies. You can see the smile on my face, the whole chicky was mine ;D I was thinking of trying it next time by putting it in frozen overnight... Anyone tried that?
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Post by georgiagirl on Mar 31, 2005 9:53:25 GMT -5
question for yall....i have a super hot crockpot and mine is done in about 3 to 3.5hours on high. has anyone tried cooking it on low for longer time say 6 hours? it comes out awesome at 3hours but that is an inconvinent about of time for our house to get home from work and the gym and then wait 3 hours?! any suggestions?
J
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Post by josh on Apr 1, 2005 13:08:34 GMT -5
Mary: If you plan to put a frozen chicken in your crockpot be sure to wash, clean and rinse, it well before freezing. Chickens have a lot of stuff in the cavity that I would not like in my pot. I get my hands in the cavity and scrape all the stuff they don't get out before packing. They don't do a very good job of cleaning chickens before packaging them.
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Post by mary on Apr 2, 2005 3:02:12 GMT -5
Josh, Good thinking! It would be a mess in the pot of paper and cooked gizzards
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Post by vita77 on Apr 3, 2005 18:41:20 GMT -5
Another big thumbs up for this recipe! Thanks for sharing.
I used a 4 pound chicken and 4 small potatoes, and let it go 5 hours. The potatoes were as delicious as the chicken...probably because they were nearly submerged in liquid at the end. I suspect I could have served it after 4 hours.
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Post by rockymtnlion on May 23, 2005 16:41:32 GMT -5
Im sure this recipe was posted weeks ago but I bought a chicken last night and Im gonna make it tomorrow. Im very excited. Ive been craving it since I saw this on Saturday!
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