![]() ![]() ![]() bird, cook for less time (and likewise for a larger one, for more time). If you want to use a smaller chicken, such as a 3 lb. A larger one, such as an 8 quart, will be fine. I don’t recommend using a smaller slow cooker unless the chicken you are using is very small. I love that it has a timer that you can set and see how long there is remaining on the digital display. I used my crockpot programmable cook and carry 6 quart slow cooker to make this chicken. This can get messy, so from a food safety perspective, I like to keep everything contained in my sink for easy clean-up. You’ll need to move any giblets from the inside, pat it as dry as you can, and liberally season inside the cavity and on all sides with salt and pepper. Instead, pour it along the sides, and make sure you leave about 1-2 inches of the chicken above the water. When adding the water, don’t pour it on top of the chicken.This will allow the juices to redistribute and keep the meat really moist and tender. Then, place the chicken on a rimmed baking sheet or carving board and allow to rest for 10 minutes before cutting it up. When the chicken is finished cooking, remove the rosemary sprigs and discard. Add a couple rosemary sprigs on top and cook on high for 4 hours.Pour some water in the slow cooker around the chicken (to make stock as well).Place a whole chicken, patted dry and seasoned liberally with salt and pepper, on top of the onions. ![]()
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