Wednesday, May 20, 2015

Here Chicky, Chicky, Chicky................

One Pot Traditional Chicken Dinner
                                          super yummy, super simple,
                                                              put together in 15 minutes walk away
                                                                                          Dutch Oven 2hrs ready to serve
                                                                                                               Crockpot  8hrs ready to serve

OMG Deliciousness everyone loves

quarter potatoes
lay in the bottom of pot
first person that complains about skin
hand them a peeler
add chunked up onion
baby carrots
 if you don't feel like peeling the big guys

lots of celery big 2-3" chunks

 sweet potato, squash, mushrooms, green beans
asparagus did work since they were the big fat toughies
 all extra  yum if you want extra veggies

put chicken on top of veggies rub with seasonings,
forget to take photo
bake in a dutch oven
use an oven bag in a 13x9x2 pan
pop in oven, wait patiently 

in the oven potatoes will brown so plop a few on top

in the summer - chicken salad sandwiches with any leftover chicken
in the winter - the drippings make an awesome chicken soup

3 - 4  lb chicken
5-7  lbs roasting chicken
2 cups potatoes
1 cup onion or 1 med onion
3 cups veggies
1-2 tsp poultry seasoning

Preheat oven to 350°F.  In Dutch Oven or opened Cooking Bag placed in 13x9-inch baking pan place chicken, rub seasoning over chicken, add vegetables, I like to place some vegetables under chicken.  Bake in lower half of oven 1 ½-2 hours, depending on chicken size. Remove from oven. Let stand 5 minutes. Cut open bag. Serve chicken and vegetables with pan juices.
3 - 4  lb about 1 ½ hours with veggies
5-7  lbs about 2 hours with veggies
Crockpot instructions:
Place vegetables in crockpot, add deskinned chicken , rub seasoning over chicken.  Cook 8 hours on low, 4 hours on high. 
Veggies don't brown I put them all under chicken.
I take the skin off I don't like the idea of my veggies swimming in chicken fat.  Leave the skin on if you don't care where your veggies have been swimming;0)

Barbeque rub is great especially if you want to make chicken salad with the leftovers

1 tsp each Rosemary and garlic, salt and pepper to taste

Rotisserie Style seasoning
adapted from
A Year of Slowcooking
2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
1 tsp garlic powder