Crockpot Chicken
Recipe: Crockpot Chicken
From: Cel's mom
Serves: 4
1 fryer or stewing chicken, 3-4 lb.
1 whole carrot, cut in half
1 stalk celery, cut in half
1/2 onion, cut into 2 pieces
salt & pepper
garlic powder
dried thyme
2-4 Tbsp. dry Vermouth
cornstarch (about 1-2 Tbsp. plus double as much water)
Rinse the chicken if necessary and remove and discard any giblets. Sprinkle the outside generously all over with salt, pepper, and garlic powder, and with a pinch of thyme. Place in 3-1/2 qt. or larger crockpot, add vegetables and pour wine over all. Cook on low for 8-10 hrs. Remove chicken, reserving juices but discarding vegetables. Strain broth into saucepan, bring to a boil, and thicken with cornstarch-water slurry. Simmer several minutes, add salt and pepper to taste. Carve chicken. Serve gravy on the side.
Notes:
This is a total comfort food for me; it’s pretty bland but tasty. I usually defat the juices before putting them into the saucepan, using a plastic fat separator; they work well. I think the gravy is great over plain white rice. Leftover chicken, gravy, and rice can be turned into something casserole-ish, or with additional broth and perhaps veggies, makes a nice soup.
The big advantage of this dish is that you put it on in the morning, and when you get back from work the chicken is done and the kitchen smells great!
I’m not sure this could be done on the stove; I think that it would burn. Possibly in a low oven in a fairly tightly covered dish; maybe at 200-225°? I’ve never tried it in anything but a crockpot, hence the name.
Some newer crockpots run hotter and the chicken is completely done in 6 hours or so; if you leave it in for 10 hours it will be falling apart. Still good though, just hard to handle.
From: Cel's mom
Serves: 4
1 fryer or stewing chicken, 3-4 lb.
1 whole carrot, cut in half
1 stalk celery, cut in half
1/2 onion, cut into 2 pieces
salt & pepper
garlic powder
dried thyme
2-4 Tbsp. dry Vermouth
cornstarch (about 1-2 Tbsp. plus double as much water)
Rinse the chicken if necessary and remove and discard any giblets. Sprinkle the outside generously all over with salt, pepper, and garlic powder, and with a pinch of thyme. Place in 3-1/2 qt. or larger crockpot, add vegetables and pour wine over all. Cook on low for 8-10 hrs. Remove chicken, reserving juices but discarding vegetables. Strain broth into saucepan, bring to a boil, and thicken with cornstarch-water slurry. Simmer several minutes, add salt and pepper to taste. Carve chicken. Serve gravy on the side.
Notes:
This is a total comfort food for me; it’s pretty bland but tasty. I usually defat the juices before putting them into the saucepan, using a plastic fat separator; they work well. I think the gravy is great over plain white rice. Leftover chicken, gravy, and rice can be turned into something casserole-ish, or with additional broth and perhaps veggies, makes a nice soup.
The big advantage of this dish is that you put it on in the morning, and when you get back from work the chicken is done and the kitchen smells great!
I’m not sure this could be done on the stove; I think that it would burn. Possibly in a low oven in a fairly tightly covered dish; maybe at 200-225°? I’ve never tried it in anything but a crockpot, hence the name.
Some newer crockpots run hotter and the chicken is completely done in 6 hours or so; if you leave it in for 10 hours it will be falling apart. Still good though, just hard to handle.