Rotisserie Chicken

And here's the main component of the Rotisserie Chicken series--the actual chicken. I had no idea how easy it was to make your own whenever you want. I go back and forth on whether I prefer to buy a whole raw chicken and make my own Fauxtisserie chicken or just to go with the deli's already-done-for-me rotisserie. I don't usually have a whole chicken in my freezer, so both are going to involve a trip to the store. I've priced it out, and usually it ends up being basically the same price (around here--I can't vouch for anyone else), so I often go the easy route. But if there's a good sale on whole chickens, it's another ballgame.

Printable Recipe

Rotisserie Chicken

 from Our Best Bites

1 whole chicken, small enough to fit in your slow cooker

Salt-based seasoning (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)

Whole garlic cloves, peeled

Fresh herbs (although I use dried)

Make 3 large balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.

Remove the neck and gizzards, then rinse chicken, including the cavity, and pat dry with paper towels.

Place the chicken on a plate on its back so the breast is facing up and the legs are on the plate.

Slice a few garlic cloves in half lengthwise, then pull the skin up around the chicken (separate it from the meat like you're making a pocket, not pull the skin off entirely) and stick the garlic cloves under the skin.

Add some fresh herbs like rosemary, thyme, and/or sage under the skin, or sprinkle some dried herbs.

Rub salt-based seasoning very liberally onto the skin of the chicken.

Place chicken breast-up on the foil in the slow cooker and cover.

Cook on low heat for 7-8 hours.

You can either eat as is, or use the chicken in multiple recipes.