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Not really, it's crock pot chicken, but the wife sent me the picture with a funny typo.
This is always perfect and easy, peasy. Just make a nest of potatoes, carrots, onions and whatever and put the whole chicken on top. Then cook it for 4-5 hours. After pulling out the chicken when done, put it on broil in the oven for 5-10 minutes to make it more crispy.
What's great is that it's always moist and juicy and falls off the bone depending on how long you cook it.
And yes, the gravy makes it special for a hearty winter meal.
We ate about half the chicken last night. Today, I cut the other breast off the bone and cut slices for a couple chicken sandwiches. Then, what's left along with the carcass will go back in the crock pot for white chicken chili, yum!
-Rod
Follow Ups:
That looks great. But you couldn't pay me or my wife to buy a whole chicken ever again - too much foolin' around taking it apart. Better to buy "parts" already separated. Boneless skinless chicken thighs are 'the bomb'.
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We are inclusive and diverse. But dissent will not be tolerated.
Edits: 01/14/22
Looks delicious! And of course a good meal like that begs a good wine ellipses
mouth watering!
1.) How did you do the gravy ?
2.) Did you follow the recipe to a 'T' that you linked to?
I looked at that spicy chicken recipe and that wouldn't be her version with the cayenne pepper. She does more like this one below but she does use theme thyme and maybe even cumin.
-Rod
Just take some of the drippings, add starch or flour, bring it to a boil until it thickens. It thickens quickly. You can buy chicken, turkey, pork or beef gravy in a jar.That's the easy way.
Scoop out the veggies and pour the drippings into the magic separator.
The other trick for the mashed potatoes is to pick them up at the Deli. Vons has them in packages for two or four.
-Rod
When we are getting to the end of a roast, I chop the remaining roast beef, add some beef gravy from a jar, heat it on the stove, plop it hot and dripping onto French bread slathered with Mayo for a roast beef po-boy. It drips with goodness. Bring extra napkins.
Since the boys weren't there, a couple nice stabs were still needing eating. And there was enough for sandwiches too. Next time, it's your po-boys, yum!
-Rod
Not I, gravy is the cook's expertise, not mine.
Basically, the recipe is close. My wife tends to embellish. I'm sure that any rub or scpies you like will work just as well.
-Rod
I have done roasts but not a chicken. I typically smoke a chicken. I kind of quit smoking them because where I used to shop, had a huge rotisserie and sold those fully cooked in three flavors for $5-$6. A raw chicken is priced higher. I'll have to try a chicken in the crock pot the next time I shop.
I don't quite understand. Does the gravy make itself? If so, I'm in!
Sorry, the cook makes the gravy.
-Rod
Thanks. Ah yes, the cook. I'm hoping to have one--someday.
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