- 1 whole roaster chicken (5-7 lbs) - smaller broiler/fryers will work, too, just remember that the smaller the bird, the smaller the crockpot/roasting pan. You could also use 2 small (3-4 lbs) broiler/fryers if you're doing the oven version.
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsely
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon black pepper
- water
- 2 onions, quartered
Directions
- In a small bowl, mix together all the spices and add water a teaspoon at a time until it forms a nice paste. Remove and discard giblets from chicken.
- Rinse chicken cavity, and pat dry with paper towel. Rub chicken inside and out with spice paste. Place onion into the cavity of the chicken.
- Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Crockpot Method - Place chicken in 5-6 quart crockpot sprayed with Pam (or use a slow cooker liner). Cover and cook on low 7-8 hours or on high 4-5 hours. Make sure the thickest part of the thigh registers at 180 degrees F. Let the chickens stand for 10 minutes before carving.
Tip - I make up a triple batch of the spice mix and store 2/3's of it in my empty McCormick's container for use later on. :o)
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