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Thursday, February 24, 2011

What's for Dinner? Crockpot Rosemary Lemon Garlic Whole Chicken

Random rosemary placement.


I love the ease of crockpot cooking. Since Wholefoods had their organic whole fryers on super sale Friday, I have five in the freezer, so I needed to get cooking on them. I do despise reaching in and removing the giblets though. Giblets- such a cute name for such a gross thing. Moxie the cat did enjoy the chicken livers, though. 

This is my
gluten-free, dairy free Crockpot Rosemary Lemon Garlic Whole Chicken recipe. If those are not considerations for you, then by all means, give the chicken a rub down butter and add 2 tbsp of butter to the oil when you brown the chicken, and serve it with risotto rather than rice if you prefer. Warning: This chicken is so tender, it falls off the bone!

Clipping rosemary in the cool rain this afternoon was surprisingly soothing. Perhaps it was the rain on my face mixed with the fragrance of the herbs, but it made me grateful for the moment and the rainy day.


There’s rosemary, that’s for remembrance; pray you, love, 
remember. And there is pansies, that’s for thoughts. -William Shakespeare (Hamlet, Act 4, Scene 5)

I'm sure there are some strategic places you're supposed to implant the rosemary, but I just poke it wherever strikes my fancy. (I know, I know. "That's what he said.")


Crockpot Rosemary Lemon Garlic Whole Chicken

Ingredients:
4-5 pound whole chicken
2 whole medium onions
1 whole lemon
rosemary sprigs
1 garlic clove, crushed
2 garlic cloves, peeledlemon pepper3 tablespoons olive oil
4 whole carrots
1/2 cup chicken broth (with no MSG)

-Wash and dry whole chicken (remove any giblets- yuck!). 

-Roll lemon to release juices and pierce lemon all over with knife. Place lemon, 2 halves of an onion & 2 whole garlic cloves into cavity of chicken. 
-Lightly rub skin of chicken with crushed garlic clove and sprinkle with a good dose of lemon pepper. 
-In skillet, heat olive oil. 
-Pierce chicken and insert 5-7 sprigs of rosemary. 
-Carefully place whole chicken in olive oil, and brown all sides of chicken. 
-Cut the other onion in half. Place carrots and onions into bottom of crockpot & the chicken on top. 
-Add about 1/2 cup chicken broth to crockpot. 
-Cook chicken on low for about 8 hours, flipping once. 
-Drain off juices, place them in saucepan, reduce to about 1 cup. 
-Remove rosemary sprigs. 
-Salt the chicken with sea salt to your liking. 
-Pour the reduced juices over chicken and cook for another 40 minutes. 
-Serve with steamed brown rice.

2 comments:

  1. Can the chicken be frozen or completely thawed?

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    Replies
    1. I've only used the refrigerated ones, never frozen. It may work if you cook it longer, but I'd be concerned about the center being underdone.

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