Tuesday, November 2, 2010

Sunday Chicken

It might be that I'm becoming more domestic with every blog, but this time I really did feel like my mother.
Oh well, she's the best cook I know so I'm okay with this.

On Saturday Chad and I ventured to the Red Stick Farmer's Market again and found a lady selling "Farm Fresh Chicken"

Couldn't resist. It was about $3/lb and we ended up paying $9 so hooray for chicken for dinner and sandwiches!

Thank the Lord the Farm Fresh Lady had taken all the gross insides out for me.  If she hadn't, I would have had to Google some videos on that. So from taking it out of the wrapper, it was on with the roasting.  I adapted the recipe from our hero, Ina Gaten's 'Perfect Roast Chicken'.  Added a few things since I'm a sucker for extra flavor.

Roast Chicken 

1- 3lb whole chicken
1/2 yellow onion
1/2 head of garlic
1 lemon
3 springs fresh parsley (don't need to chop, just the whole leaves)
1 T dried rosemary
2 bay leaves
1 small can Campbell's Chicken Broth
olive oil

Stuff the inside of the chicken with half of the lemon. 
Put whole garlic cloves (with skin), some of the onion, rosemary, and parsley inside chicken also.
Rub the outside of chicken with olive oil, S&P
Place other half of lemon, the rest of the onion, garlic, parsley, rosemary, and the 2 bay leaves in the bottom of the pan/crock pot
Put chicken on top of the broth mixture

You can cook it in the oven, but for me the most domestic part of this 
was putting it in the crock pot while at church.
(yes yes, go ahead and laugh at a 21 year old cooking in crock pot on a Sunday afternoon.  I have!) 

Sometimes you might need to tie the legs together with twine, but since my crock pot was small it held it together for me.
Turn the crock pot on Low and cook for 2 1/2 hours

Viola! Roast Chicken.

No comments:

Post a Comment