Wednesday, November 2, 2011

Crock-Pot Rosemary Chicken

Rosemary in our backyard
It seems like I'm always cooking chicken. My favorite method of cooking it is in the crock-pot. I used to be a big fan of throwing a whole chicken in the cooker on low for 6 hours. But recently I got a little wild & crazy and started cooking it on high for about 3 hours with some rosemary and it's just fantastic!

What you need:
  • aluminum foil 
  • whole chicken, giblets removed (I don't even like the word giblets!)
  • lots of fresh rosemary or your favorite fresh herbs
  • small onion, peeled
  • salt & pepper, to taste
Make three aluminum foil balls (3 to 4 inch) and place them in the bottom of the crock-pot.

Rinse the chicken and pat dry with paper towels. Place the chicken in the crock-pot on the aluminum foil balls.

Stuff the cavity of the chicken with rosemary and the onion. (I even jam some rosemary under the skin...double yuck!) Set crock-pot on high and cook chicken for about 3 hours.

The house or, in my case, the backyard smells of delicious roasted rosemary chicken. Yes that's right, I usually put my crock-pot on the back porch because Mr.Perfect works from home and isn't a fan of smelling dinner all day... we're a strange bunch!
 Easy and way better than a grocery store roasted chicken.