"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 07-17-2009, 07:56 PM   #1
Join Date: Jan 2009
Location: Minneapolis, MN
Posts: 52
Question Looking for a new Whole Chicken Slow Cooker recipe

Hey there,

I've gotten pretty darn good at making a roast chicken (although skin still not quite as crispy as I'd like), but I'm getting a little bored with it, and right now I've got a fresh whole small chicken in the fridge.

Normally, I just do a rub with mostly paprika, basil, oregano, salt, pepper, sage and rosemary - I grind it in the mortar and pestle first so it's even. Slice a few onions and lay it underneath, and roast at 300 for the first 30 minutes, then 6 hours or so at 150. Yum! It always turns out, but I'm getting bored.

I'm allergic to gluten and soy, but wondering if anyone has another recipe for me to try?



Carrie Anne, a gluten-free & soy-free Gemini
salubriousbunny is offline   Reply With Quote
Old 07-17-2009, 08:04 PM   #2
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
Roast as you do but with parsley thyme and taragon (salt and pepper) and a little white wine. (Moisten herbs with the wine and a little olive oil and spread it on the bird) Sprinkle the wine but don't have a big pool of it. If you don't do wine try white wine vinegar.

Anyway it is simple and very tasty.

You can also do a chicken caciatore with tomato sauce onions and peppers. (works well in a slow cooker) serve over pasta.

Robo410 is offline   Reply With Quote
Old 07-17-2009, 08:42 PM   #3
Join Date: Jan 2009
Location: Minneapolis, MN
Posts: 52
Thumbs up Thanks! (Whole Chicken Slow Cooker recipe)

Hey that sounds good! I've actually got 2 mini 4-packs of white wine on hand, just for cooking with. (I love that I learned this trick, so it doesn't go bad if you just need a little.)

I've got a Pinot Grigio and a White Chardonnay. Equally well?

I'll have to see if I have any thyme on hand - that's one plant I forgot to buy this year. (I think they were out) I have fresh parsley and dried tarragon though.

And I have fresh (plants) pesto basil, rosemary, and sage. Would sage work for tonight? I know it's pretty strong, but maybe? You're the expert!

Thanks for the tips!
Carrie Anne, a gluten-free & soy-free Gemini
salubriousbunny is offline   Reply With Quote
Old 07-17-2009, 11:53 PM   #4
Head Chef
Join Date: Dec 2008
Posts: 2,297
sage and garlic are wonderful with chicken

Wyogal is offline   Reply With Quote
Old 07-18-2009, 07:39 AM   #5
Master Chef
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
When I saw the subject , I thought you meant in the crockpot type of slow cooker.
I have cooked a whole chicken in the crockpot , of course the skin would not be crispy but that didn't matter to me. I don't eat the skin anyway no matter how it is cooked.
LadyCook61 is offline   Reply With Quote
Old 07-18-2009, 12:51 PM   #6
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,337
I don't cook chicken low and slow. I prefer the crispy skin of a well seasoned bird cooked at high temperatures (425' to 450' F.). Seasonings to compliment the chicken can include salt, pepper, sage, thyme, rosemary, marjoram, garlic, onion powder, liquid smoke, garahm masalah, curry, and others.

A great way to cook chicken is to stuff the cavity with globes of garlic, Season with garlic, salt, and pepper, then wrap the bird in raw bacon. Place the prepared chicken on a bed of cut carrots, bite-sized potatoes, , celery chunks, and mushrooms. Place in a 425' oven, uncovered, and roast for 12 minutes per pound. When the timer goes off, use a meat thermometer to check the internal meat temperature in the thickest portion of the breast. Remove the bacon and continue cooking the bird until the internal temperature reads 160' F. Remove the chicken and let rest for ten minutes before carving. Use the pan juices to make a gravy for the mushrooms and veggies.

For the gravy, fry the bacon in a sauce pan. When it's as crispy as you like, remove and chop into bits. Spoon off 3 tbs. chicken fat from the roasting pan, and place in a sauce pan along with 3 tbs. flour. Cook over medium heat until the flour just begins to brown. Add juice from the pan to form a gravy. If there isn't sufficient juice, add chicken broth or chicken soup base mixed with water. Whisk the liquid into the roux to make a silk-smooth gravy. Add the bacon bits and serve over the cooked veggies.

Seeeeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:20 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.