I LOVE Rotisserie Chicken. Its moist, juicy, flavorful and extremely dangerous for me to have around…
The grocery store by my apartment, conveniently located a block away from the subway on my stop, sells already made rotisserie chicken. Its warm, perfectly seasoned and affordably priced. I buy a chicken, take it home, carve it… and taste as I carve (bad diva!). Its horrible! I love carving the bird because I use the meat in salads, casseroles, treats for mickey, and even the drippings are used as treat on Mickey’s kibble.
My good friend C.G. the foodie, has a fantastic recipe for a CROCK POT ROTISSERIE Chicken! I have encouraged others to make this recipe and have tried it several times myself… but haven’t had a true crock pot chicken victory. As much as I love rotisserie chicken, my crock pot adventures are hit or miss…more MISS than hit.
But today I come before you, Brave and Determined to make this work!
I started with an 8 lb Free Range Chicken (bless you Fresh Direct) and removed the innards (chicken guts, anyone?) I trimmed off some of the fat but also stabbed the thing in several spots to jam a clove of garlic into it. I left the skin on…
I gave it a HEALTHY sprinkling of Emerils Original Essence in every spot on the chicken, and I even went under the skin to get a good seasoning on the meat. I let the chicken hang out and let the seasoning do their thing.
I prepped some taters and carrots (because they are awesome with chicken!) and placed them on the bottom of the crock pot.
Having given it a time out in the fridge I found it was much more tastier than the day i prepared it. I will be making the crock pot chicken again but I know now that it will taste better the next day.