Herbed Roast Chicken For Crock Pot With Bonus Stock Recipes

BEST OF BOTH WORLDS ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
• Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
• Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
• Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

HERBED CHICKEN IN THE SLOW COOKER

Steps:

• 1. In a small bowl, combine the poultry seasoning, paprika, garlic powder, and salt.
• 2. Rub the seasoning mixture all over the chicken.
• 3. Place the chicken in the crock pot, cover, and cook on high for 2 1/2-3 hours, until a meat thermometer reads 160°F.
• 4. Allow the chicken to rest for 10 minutes before slicing.

SIMPLE SLOW ROAST CHICKEN

Steps:

• Preheat an oven to 250 degrees F (120 degrees C). Combine the paprika, black pepper, garlic salt, parsley, and marjoram in a small bowl. Pour the red wine into a roasting pan with lid; set aside.
• Place the celery and quartered onions into the cavity of the chicken. Rub the chicken with the reserved spice mixture, and set into the roasting pan.
• Cover, and bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pan, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before serving.

HERBED SLOW-COOKER CHICKEN

Steps:

• In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth. Cover and cook on low until chicken is tender, 4-5 hours.

HERBED ROAST CHICKEN FOR CROCK POT (WITH BONUS STOCK)

Steps:

• Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
• Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
• Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
• Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
• Roast in your crock pot for 3 to 4 hours on hi.
• Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
• I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
• After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
• Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.

HERB ROASTED CHICKEN WITH VEGETABLES AND WINE (CROCK POT)

Steps:

• Put carrots, onions, and celery in bottom of crock pot.
• Thoroughly wash chicken and pat dry. Sprinkle cavity with salt, pepper and parsley. Place in crock pot, dot chicken breast with butter.
• Sprinkle with parsley and tarragon or thyme, add wine.
• Cover and cook on Low 8 to 10 hours (High: 3 1/2 to 5 hours).
• With a slotted spoon, remove chicken and vegetables to a platter, keep warm.
• To make gravy (optional): To remaining pan juices stir in a tablespoon of cornstarch -OR- 3 tablespoons of flour. Heat through on HIGH in crock pot, -or- on medium heat in a separate sauce pan, stirring until gravy is smooth and thickened, about 5-10 minutes. Stir in a tablespoon or two of milk or cream, if desired.
• Serve with mashed potatoes, noodles, dumplings, or buttered biscuits -plus- a side of stuffing recipe #117776---wonderful!

CROCK POT WHOLE HERBED CHICKEN

Steps:

• Marinade chicken in spices and water for 24 hours if you have the time (I did, because I was dying to use my crock-pot).
• Add all remaining ingredients to pot.
• Top with whole chicken, including spice water.
• *At last hour of cooking, if you have time, you'll want to add more of your favorite chicken spices such as sage, thyme, rosemary, marjoram, poultry seasoning, etc on top of the chicken. Just sprinkle them on top.
• Cook on high for 1 hour, turn down to low for 7 hours.
• Or cook on low for about 8-9 hours, check for doneness after 8 hours.
• Can be used with chicken pieces.

LEMON HERBED ROASTED CHICKEN (CROCK POT)

Steps:

• Rinse chicken well and pat dry; remove any excess fat
• Place onion in the cavity of the chicken and rub skin with butter (or margarine)
• Place in crock pot
• Squeeze the juice of the lemon over the chicken and sprinkle with remaining seasonings
• Cover and cook on LOW 10 hours (HIGH 6 hours).