Crockpot or Stove Garlic Roasted Chicken

 
 
This moist garlic roasted chicken is cooked in the slow cooker, for an easy, nearly hands-free meal.

Ingredients:

  • 1 small (4 to 5 pound) roasting chicken
  • salt and pepper
  • paprika
  • 4 garlic cloves, minced
  • 4 ounces butter (1 stick)
  • 1/2 cup chicken broth

Preparation:

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the rest on the outside of the bird. Place the bird in the slow cooker and place a few pats of butter on its breast. Add the remaining ingredients and cook on HIGH for 1 hour. Reduce to LOW and cook for 5 to 7 hours longer, until tender and juices run clear. Serve the garlic butter sauce with the chicken.
 

Recipe: Southern Stewed Chicken

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 1 hour 30 mins | Yield: About 4 to 6 servings

Ingredients

  • One 3 pound whole chicken, cut up
  • Salt, pepper and Cajun seasoning, to taste
  • Up to 1/2 cup of cooking oil
  • 1/2 cup of all purpose flour
  • 1-1/2 cups of chopped onion
  • 1/2 cup of chopped bell pepper
  • 1/4 cup of chopped celery
  • 2 quarts of water, chicken stock or broth, heated
  • 1 tablespoon of minced garlic
  • Couple dashes of hot sauce
  • 2 tablespoons of cornstarch
  • Perfect boiled rice, or mashed potatoes

Instructions

Heat oil over medium high heat in a cast iron or heavy bottomed Dutch oven. Season chicken on both sides with the salt, pepper and Cajun seasoning. Cooking in batches, brown the chicken on all sides; remove and set aside. Add oil to the pan drippings, if needed, to equal 1/2 cup total and heat over medium high heat, slowly whisking in the flour a little at a time. Cook until flour is incorporated and no lumps remain. Cook, stirring regularly, for 4 minutes.

Add the onion, bell pepper and celery and cook for 3 minutes, then begin adding in warmed water or broth, a cup at a time, constantly whisking it in until well incorporated and blended in. Bring to a boil, reduce heat to low simmer, return the chicken to the pot and simmer uncovered for 1 hour. Add the chopped garlic and hot sauce and let cook another 30 minutes. Taste for seasonings and add additional salt, pepper and Cajun seasoning as needed.

To thicken the drippings for a gravy, skim excess fat from the top of the drippings and discard. Prepare a slurry of 2 tablespoons of cornstarch and just enough water to dissolve. Remove the chicken from the pot and set aside. Bring drippings up to a boil, slowly stirring in the slurry. Boil, stirring constantly until mixture is thickened to desired consistency.

 
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