Snowed-in-chicken
Hello! Joined the community when it was on the front page and boy am I glad!
Here's my first official contribution:
Snowed-in-chicken (in honor of our lovely East Coast storm!)
Ingredients:
1 small to med sized chicken (without gizzard)
1/2 cup sweet vermouth
1 cup water
2 slices of thick-sliced bacon
spices:
generous amount of salt
sprinkles of: pepper, paprika, garlic, sage, coriander -- enough to dust the chicken in the pot.
To cook:
Loosen fascia (connective tissue!) under the skin of chicken breast, insert a slice of bacon over each breast under the skin. Wrap remaining end of bacon around each leg and tuck into cavity (looooong bacon!). Pour vermouth and water into crock pot, place chicken in crock, season with salt and spices. Set on high, done in 4 hours. Remove bacon, and serve.
Very tender, as usual with a crock, and mildly flavorful. Perfect for setting, forgetting, taking time to dig out the car, and having a hot bird ready for you when you get in! Plus the leftover liquid is perfect for chicken soup.
Here's my first official contribution:
Snowed-in-chicken (in honor of our lovely East Coast storm!)
Ingredients:
1 small to med sized chicken (without gizzard)
1/2 cup sweet vermouth
1 cup water
2 slices of thick-sliced bacon
spices:
generous amount of salt
sprinkles of: pepper, paprika, garlic, sage, coriander -- enough to dust the chicken in the pot.
To cook:
Loosen fascia (connective tissue!) under the skin of chicken breast, insert a slice of bacon over each breast under the skin. Wrap remaining end of bacon around each leg and tuck into cavity (looooong bacon!). Pour vermouth and water into crock pot, place chicken in crock, season with salt and spices. Set on high, done in 4 hours. Remove bacon, and serve.
Very tender, as usual with a crock, and mildly flavorful. Perfect for setting, forgetting, taking time to dig out the car, and having a hot bird ready for you when you get in! Plus the leftover liquid is perfect for chicken soup.