Crockpot Rotisserie Chicken

Crockpot Rotisserie Chicken

Chicken Caesar Salad

This easy to make recipe tastes delicious and is simple to prepare. Many people who have purchased Rebel Rooster Farm whole chickens are unsure of how to cook a whole chicken. The possibilities are endless for preparing and cooking a whole chicken. We have made whole chicken in dozen of different recipes, this one is my favorite because it is quick to prepare and the chicken is flavorful and juicy when done cooking.

Start by thawing your whole chicken at least 24 hours in advance. We place ours in a bowl in the refrigerator.  Once the chicken is thawed, remove it from the packaging and place in your crockpot. Add the seasonings to a bowl and mix together. Sprinkle the mixture in, on, and around your chicken. Put the lid on the crockpot and set on LOW for 7-8 hours. The chicken is fully cooked when the internal temperature is 165°. We use a digital thermometer and check the temp in both the white meat and dark meat. Here is one similar to what we use available from Amazon. Digital thermometers are cheap and are a sure way to know if your meat is thoroughly cooked. As tempting as it can be, DO NOT open your crockpot until 7 hours has passed. Doing so can affect the cooking time of your whole chicken. Once the time has elapsed, check the temperature of your chicken, if 165º has been reached internally, remove the chicken from the crockpot and place on a large plate for serving. One whole chicken provides us with more than one meal and we use the bones to make stock for future use in soups and dishes. We make stock by using the same crockpot with the bones, skin, and remaining bits of uneaten meat. Add 1 tbsp of salt, 1 tbsp of vinegar, carrots, celery, and onion. Cook on LOW for 24 hours, let cool, pour into ice cubes and freeze. Chicken stock added to rice or noodles adds flavor and nutrition. Our oldest son loves to drink hot stock from a mug on cold days.

 

Rotisserie Chicken Seasoning

  • 1 tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder

 

 

 

 

 

 

 

 

 

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