rotisserie-style chicken

my sister likes her crock pot.  no, she LOVES her crock pot.  and she also loves making things in it that you normally don’t.  she sent me a photo of her rotisserie-style chicken she made in her crock pot and it looked delicious.  below is her recipe (with a bonus recipe to boot!):

ingredients:

  • 3 carrots, sliced
  • 1 onion, quartered and thinly sliced
  • 1/2 turnip, peeled and cubed (i replaced a few stalks of chopped celery here because it’s what i had on hand)
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne (didn’t have any so i used some garlic powder)
  • 1 (4-pound) young chicken, skinned

1.  combine carrots, onion, and turnip in 5 or 6-quart crock pot.  mix paprika, chili powder, thyme, oregano, onion powder, salt, pepper and cayenne in a cup.  rub the spice mixture all over the skinned chicken, sprinkling any remaining mixter inside the body.

2.  place the chicken on top of the veggies in the slow cooker, breast up.  cover and cook until instant read thermometer inserted into thigh registers 180F and veggies are fork tender, or 4-6 hours on high.

3.  transfer the chicken to a cutting board and cut into eight pieces.  serve with veggies and accumulated broth.

about the chicken:  young chickens are quite economical to buy, i found out.  i bought a 5 pound young chicken from the market district this week for only $4.97.  the trick is to have no fear when it comes to skinning a raw chicken.  it’s kind of tricky at first but once you get a good hand on it and if you have a nice, sharp knife and/or kitchen shears, then you’re set.  about skinning the thing:  to remove the skin, place it breast side down first, on your cutting board.  have no fear, again, because if you get kind of weirded out by whole, raw animals on a cutting board, then this is going to be a little yucky at first.  anyways, cut the skin along the backbone (i try to make one large slit down the backbone first, then remove the individual sides).  Hold the skin with a paper towel for some “grip” and gently start to pull it away from the meat, or use your knife here because for me it was faster to use the knife.  Be sure to trim away any excess fat as you go.

by the time you remove all of the skin and fat trimmings, you realize that probably 1 lb of the chicken you paid for is going straight to the trash in the form of skin and fat trimmings.  Still though, i don’t think the price is bad and it is a change from the frozen chicken breasts that we always have on hand, and those get old after a while.  this chicken can last you for various meals……this is where i queue in my recipe for “palta a la reina,” my most favorite thing to eat that always reminds me of my time in peru.  for this you’ll need:

1 avocado
1 breast or other meat of the chicken you prepared above
2-3 tbsp mayonnaise
1-2 tsp mustard
1 stalk chopped celery
1/4 red bell pepper, chopped
1/4 c peas
(variation:  some people also add in a cooked potato here…if you’re watching what you eat you should probably leave this part out…but use as many veggies as you want.  i also have added a few chopped manzanilla olives for taste….a nice alternative instead of potatoes)
feta cheese or other shredded farmer’s cheese

shred the chicken breast/meat.  slice and core the avocado in half.  combine the shredded chicken and all other ingredients (minus the avocado), adding the mayo and mustard as to your liking (or your diet).  in the end this should come out to the consistency and taste of a chicken salad (because in essence, that’s what it is, topping an avocado!).  then, top the avocado halves with the chicken salad mixture and sprinkle a little feta cheese on top.  provecho!

note:  don’t know how to peel an avocado?  easy.  no need to buy one of those gadgets to peel an avocado.  using a knife, cut into the avocado length-wise, going all around the pit that is in the middle (which you will feel with your knife because it is very large and very hard).  then, twist the halves and the avocado should open right up into two halves.  to take out the pit, place the avocado half with the pit in one of your palms, grasp firmly, then hit straight down on the pit with your knife…your knife should stick into the pit.  firmly grasping the avocado in your palm, turn your knife and the pit should also turn with the knife, and it should pop right out of the avocado.  be careful when you are removing the pit from the knife so as not to poke yourself.

there you go….two meals in one.  and for less than $5 which makes me very very happy!

this actually looks pretty good… all i need to do is get a crockpot (can i borrow yours again, jes?) and make this.  i think it will go over very well in my house.

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2 Comments

Filed under dinner, write-in post

2 responses to “rotisserie-style chicken

  1. That sister of yours is just a wealth of knowledge.

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