While we were staying at the hotel during our first month in Philadelphia, I fell in love with Di Bruno Bros.
Ren and I would walk around the city and stop there on our way home to grab some cheese, a baugette, milk or whatever else was needed in the fridge! One night, with no real plan for dinner, I grabbed a rotisserie chicken from the prepared foods area.
Oh. My. Goodness.
It was heaven in my mouth.
The tender, juicy meat was so good that even Ren, the vegetarian that he seems to be, gobbled up every last morsel on his plate. Myself, I couldn’t help picking the sweet meat off the bones as I cleaned up our dinner dishes!
We are now in our new apartment and, with our bank account handling both a big-city rent and Memphis mortgage, (not to mention the, um, rather large weight gain between my last two OB visits), we are back to eating meals from scratch at home. Not that I mind.
However, there is a still a great big city out there to explore and, I for one, don’t want to spend most of my day cooking!
Good thing I spent some time rediscovering my slow cooker before we moved!
I had read somewhere before that you could roast a chicken in a slow cooker and then, just a few days ago, I saw this post.
All those sweet memories of that rotisserie chicken came flooding back, filling my water mouth with desire.
My dad was coming in to town, so, instead of spending the first few hours of his visit cooking, I would have dinner going before he got there!
Amy from New Nostalgia adapted her recipe from A Year of Slow Cooking and I changed it to my liking from there:
In a bowl, mix:
3 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon dried thyme
1 teaspoon Italian seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
pinch of chili pepper
Quarter 1 onion and peel 4 cloves of garlic.
Remove the gizzards from a 5 lb. organic chicken and rinse with cold water.
Rub 1/4 of the spice mixture in the chicken cavity and stuff with the onion, garlic, and a few springs of fresh thyme.
Rub 1/2 of the remaining spice mixture on the breast side of the bird and place the chicken, breast down, in the crockpot. Using the remaining spice mixture, coat the remainder of the bird, working into each and every yummy little crevice!
Do Not Add Water!
Cook on low for 8 hours, or on high for 4-5 hours.
Longer Cooking = Tender Meat
** Don’t throw away the chicken carcass! Save and use for homemade stock!
(that’s a sorta ‘cheese’)