I absolutely love, love, love roasted chicken. It is versatile. It is easy. It is so good. There comes a time in the year when I do not want to turn the oven on. Like when the humidity and the temperature outdoors is over ninety. I resort to my slow cooker, toaster oven, and just baking a quick something in the evening.
I was apprehensive, at first, but decided to give the chicken a try in the slow cooker. I think I have solved all of the slow cooker dilemmas when it comes to roasting a chicken. As my sister said about her chicken vs. slow cooker result, “slimy, soggy, and white”. The slow cooker tends to stew the chicken in its own juices. That’s okay for some recipes, but it’s not what I was looking for.
Here is what I did:
Spray the inside of the cooker with cooking spray.
Chunk up one onion, a couple stalks of celery, and/or couple of carrots and line the bottom of the cooker with the veggies.
Prepare the whole chicken with your favorite roasted chicken herbs and spices. I used paprika along with my other spices of onion powder, garlic powder, salt, freshly ground pepper. I think the paprika lends itself to adding a bit of color. Remember to slide some herbage under the skin and put some inside the cavity. I used butter on the skin before I put the spices and herbs on so they would stick.
Set the chicken, breast side up, on top of the veggies, put the lid on and set on high. It will cook for 7-8 hours.
After the chicken has cooked for 4 hours, drain all the juices into a bowl. Put it in the fridge to use later. Also, it will be easier to skim off the fat when it is chilled. This is some serious stock:
Now, the trick: After draining the juices, place a tea towel on top of the slow cooker and then place the lid on top of the towel. Every hour or so, slide the towel to let the wet part dry and a new dry part of the towel is now under the lid. This towel is what will let the chicken cook the rest of the way without ending up with a slimy, white, hot mess of chicken. It absorbs the extra moisture. Like this:
The chicken is done when the legs fall off or the temperature is about 160-165 degrees per USDA guidelines.
Remove the chicken when done and discard the veggies. There won’t be much of the veggies left. All the goodness from them is in the stock. Here is what you will get:
There you go….very good roasted chicken, the house is not heated up to nuclear proportions, and the stock is out of this world! Enjoy.
Note: This will not be EXACTLY like an oven roasted chicken. Nothing can duplicate such a wonderful way to prepare chicken. However, this was pretty darn good and will ensure us having roasted chicken in the summer!