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Categories:
Vidalia onions lemons oranges chicken chicken broth barbecue sauce canola oil butter rub seasonings salt pepper garlic ginger rosemary
Viewed: 49 - Published at: 9 years agoIngredients
- 2 vidalia onions
- 2 lemons
- 2 oranges
- 1 whole chicken (about 4 lbs)
- 20 ounces chicken broth
- 10 ounces barbecue sauce
- 2 -3 tablespoons canola oil
- 14 cup butter
- dry rub seasonings (make to your taste)
- 3 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon ginger
- 1 teaspoon rosemary (optional)
Method
- Prep chicken: rinse, take out gizzards and other innards; dry with a paper towel; rub oil on chicken thoroughly.
- Put half stick of butter into chicken cavity; fill the rest of the cavity with as much onion, lemon and orange that you can (most likely won't be too much).
- Apply dry rub all over chicken; wrap tightly in plastic wrap (two pieces in opposite directions should do the trick); drop into Ziploc bag; refrigerate 3 hours or overnight.
- When chicken is ready, slice leftover onion, lemon & orange in thick slices; arrange in the bottom of a crock pot to form a bed.
- Pour in chicken broth until its just below tops of onions and fruit.
- Put chicken on top of onions and citrus; set cook time to high for about 6 hours; chicken broth shouldnt be touching bottom of the chicken initially.
- About 4 hours into the process, remove majority of liquid in the bottom of the crock using a baster; pour half of BBQ sauce on top of chicken.
- About 5 hours into the cooking process, baste chicken with juices from the bottom of the crock pot, pour remaining BBQ sauce over chicken.
- Baste chicken every 15 minutes with juices in the bottom of the crock.
- After 6 hours of cooking, remove chicken from crock and remove meat from bones; drop meat back into crock pot and shred; leave crock on warm and serve.
