Wednesday, December 14, 2011

Slow Cooked Chicken

A couple weeks ago, chickens were on sale at the grocery store for super cheap, so obviously I bought one.  I have never cooked an entire chicken before, so I thought this would be a good experiment.  I looked up a bunch of recipes of what to do, but I didn't have all of the ingredients for any of them, so I made up my own.
I got up early so I could put this in the crock pot before work and let it cook all day.  First, I chopped up one onion and about ten cloves of garlic. Then it was time for the chicken.  I read one blog that said she took off all of the skin before roasting it, but I decided I wanted the skin in there for flavor, even if I wasn't going to eat it.  (Also, I started taking it off and it grossed me out.)  I put the chicken in the crock pot, threw in the onions and garlic, and some broth.  I had used about half a can of chicken broth earlier in the week so I put that in and then had to improvise with about half a can of beef broth.  I ultimately liked that combo of flavors, the beef gave it an almost wine-like flavor.  Then I added some sage, garlic, salt, and pepper and started cooking it on low.

Slow Cooked Chicken!
 I had actually only meant to cook it for about eight hours, but I ended up staying at work later so I cooked it for about ten.  I think all of the flavors married nicely and it was a successful dish!

Chicken and Rice
As a side note, I didn't feel like putting it away in tupperware when I was done, so I just put the entire crockpot in the fridge.  Then I took it out the next day and all of the fat and broth had congealed into a nasty jelly.  I recommend just taking care of it the night you cook it, don't wait!

Slow-Cooked Chicken

1 4-5 lb. whole chicken, giblets removed
1 onion, roughly chopped
10 cloves garlic, chopped
1/2 cup chicken broth
1/2 cup white wine
1 tsp. sage
1 tsp. parlsey
Salt and Pepper

Place onions and garlic in the bottom of the slow cooker.  Place chicken on top.
In a small bowl, combine chicken broth, wine, sage, parsley, salt, and pepper.  Stir.
Pour broth mixture on top of chicken.
Cook on low for 8-10 hours.