If you’ve been following along with the blog, you’ve probably noticed a pattern. I’m kind of a lazy cook. I don’t like to make things that have multiple steps, or take a lot of time. I’m always on the hunt for a shortcut that doesn’t sacrifice quality or flavour. I’ve finally found a way to do that for whole chickens. (Which incidentally are on sale at Freshco this week.)
This is more of a method than a recipe, but it’s a winner through and through.
Summer Shortcut Roast Chicken
1 ‘fryer’ sized whole chicken
Seasoning of your choice – I used Club House BBQ Chicken Spice to try to approximate the rotisserie style grocery store chickens
Wash and dry your chicken. Season well. Get out your crock pot and a roll of tinfoil. Crumple 4-5 sheets of tinfoil into baseball sized balls and place them in the bottom of the crock pot. Place your chicken on top and cook on high for approximately 5 hours.
If you use a crock pot with a timer, you can set it in the morning and it’ll stay on ‘warm’ until you get home from work.
Most crock pot chicken recipes end there. However, a chicken with crispy skin is just so much better. So here’s the trick: fire up the BBQ.
Place the chicken on the upper rack with a disposable tinfoil pan underneath to catch drips. Cook for 10-15 minutes or until the skin is crispy and the chicken has reached 160 degrees in the breast and 180 degrees in the thigh. This is a perfect opportunity to roast some vegetables as a side dish.
Let rest for 10 minutes before serving.
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