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chicken fryer onion baby carrots red potatoes chicken broth butter poultry seasoning Parika salt ground black pepper butter corn starch water
Viewed: 43 - Published at: 8 years agoIngredients
- 1 whole Young chicken fryer
- 1 slice onion, big chunks
- 2 cup baby carrots
- 3 red potatoes per person, cut in large chunks, all roughly the same size
- 1 cup (optional in slow cooker) low sodium chicken broth, use Swanson Tuscan infused. the chicken will make its own broth but I love the infused flavors of this broth especially in the vegies.
- 1/4 cup softened butter, mixed with minced Garlic and a squeeze of lemon juice (about 1/4 cup)
- 1 poultry seasoning
- 1 parika
- 1 sea salt
- 1 ground black pepper
- 1 softened butter or olive oil to rub chicken
- 1 tbsp corn starch
- 2 tbsp cold water
Method
- Wash and dry the chicken, inside and out well
- Spray the crock pot or roasting pan with non stick spray
- Once chicken is dry, separate the skin from the breast just enough to get 2 fingers with the butter and garlic mixture between the skin and the meat, place 1/4th of mixture on each breast, pull the skin back down and criss cross together sealing with a toothpick.
- Tie the legs together.
- Flip the chicken over and repeat between the rib meat and skin.
- Now, massage the skin with butter or olive oil.
- Really massage that bird....all over, don't forget the cavity.
- Then season the whole chicken, inside and out liberally with paprika, poultry seasoning, salt and pepper.
- I sometimes add dry Italian dressing seasoning and lemon.
- Pour half of the broth on the bottom of the crock pot or roasting pan.
- Add all your veggies and remaining broth.
- This adds a lot of liquid so if you put in crock and plan on not browning the chicken, omit the broth, just SEASON WELL.
- Place seasoned chicken breast side down on top of vegies.
- Yes....breast side down!
- This keeps the breast meat really really tender and so so juicy.
- For Slow cooker: Cover and cook 4-6 hours on high or 6-8 hrs on low, until chicken is cooked through and no longer pink.
- Remember, Not all crock pots cook the same.
- Mine takes about 4-5hrs on high, 6 hours on low.
- For Oven/Roasting pan: see note below
- Optional for gravy.
- Slow cooker: Remove chicken and vegies to a cookie sheet or roasting pan, broil in a 400F oven until chicken is browned.
- If Oven roasted: remove chicken and vegies to serving plate and cover.
- Then...
- Mix 1 tbsp of cornstarch to 2 tbsp of water, mix well and add to crock pot or roasting pan, scraping the yummy bits on the bottom, bring to boil and simmer for 10 minutes, for gravy.
- If its to thick slowly add alittle more broth to your desired consistency.
- My hubs skips this step when I'm working and just uses the yummy broth so I season the bird really REALLY WELL originally.. No matter how you cook it, Let chicken rest for 10 minutes before serving.
- Enjoy!!!!!
- Note: You can roast in the oven at 375F covered for 2 hrs instead of using the crock pot.
- Just baste it every so often and make sure you Cook breast side down, uncover and flip at the 2 1/2 hr mark and roast for 30 minutes uncovered or until breast side is a golden brown.
- Gives a crispy skin.
