Roasting chicken crockpot style...

[cmonbella]

I bought an herb stuffed chicken yesterday that is wrapped with this netting stuff and it meant for roasting in the oven for about an hour or so. Does anyone know if i can put this in a crock pot and cook it in the crock pot instead? If i were to do this, any suggestions on how to go about it? Thanks!

Comments

[bellichka]

^^^ everything the above said. I would also mention a couple of things -

1) you don't need to add any liquid. AT ALL. I know it sounds crazy, but you will end up with more yummy chicken drippings than you know what to do with, and you definitely don't need to add more liquid to the mix.

2) the chicken will be falling apart when it's done, so you need a game plan for getting it out of there. My personal way of doing it is to get about 2' of foil, and fold it lengthwise into 1/2 (so you still have 3 feet). Put the foil underneath the waist of the chicken, almost like you're going to give it big thick belt, and then make sure the flaps of foil stick out on either side. Place the lid on like you normally would. When you're ready to take the chicken out, just grab onto the flaps and pull the whole thing out - it'll come out (god-willing) in one piece and be so much easier to deal with. :) I hope that makes sense. I've done a crapload of chickens in the crock, and it's always worked for me.

[bellichka]

er, that should be "get about 2' of foil, and fold it lengthwise into 1/2 (so you still have 2 feet). My bad :P

[paynim]

I had never thought of doing the straps like that. I had the weirdest mental image of a coffin being lowered though!

I've been using about 1 to 1.5m of foil and crumpling it into long rod then bending it into a zig-zag pattern to keep my roasts off the bottom. I've been cooking beautiful whole chicken, beef, pork and lamb like that.

I think I'll try the straps next time to spice up my crock roasting routine... which, I think, could be considered rather pathetic.

[bellichka]

To be honest I do both, the foil on the bottom and the foil sling. It keeps the chicken from becoming *too* moist, while making it much easier to take out. And yeah, it is kinda like a coffin lol.

[sacramentalist]

I like the crispiness of a roasted chicken. However, you could cut it up into pieces and slow cook with tomatoes, basil and oregano to make chicken cacciatore.