[guide.chat] Chicken done in the Crockpot

  • From: "Carol O'Connor" <missbossyboots33@xxxxxxxxx>
  • To: "guide Chat List" <guide.chat@xxxxxxxxxxxxx>
  • Date: Sun, 7 Aug 2011 10:28:38 +0100

Recipe of the Week - Crock-pot Tarragon-Vanilla Roast Chicken

Submitted by Dave Hutchins

Yield: 8 Servings

Points: 3

Ingredients:

1 (2-3 pounds) Whole Chicken, cut into pieces or left whole

1 clove (small) garlic

8 (or less) fresh tarragon sprigs or 1 T. dried

1/4 teaspoon Sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup low-sodium chicken broth

2 tablespoons pure vanilla extract, or scrapings from 1 vanilla bean

Directions:

Wad up three pieces of aluminum foil into fist-sized pieces and place
them in the bottom of the crock-pot. Rinse the chicken and pat dry
with paper towels. Rub inner cavity with garlic clove. With your
fingers, gently loosen breast skin and insert a tarragon sprig under
the skin of each breast. Stuff remaining sprigs in inner cavity; truss
with kitchen twine. Rub chicken all over with salt and pepper; place
on top of foil. In small bowl or cup measure, combine broth and
vanilla; pour over chicken, into crock-pot. Set crock-pot to high for
1 hour then turn down to low for 8-10 hours. 

This turns out just like roasted chicken. The foil keeps it from
cooking in its own juices, and the chicken browns just like you
roasted it in the oven.

Notes: 

You won't believe how juicy and flavorful this golden bird is. The
vanilla-tarragon combination is so subtle; no one will guess your
secret ingredient. They'll just think it's the best chicken they've
ever had! I put some carrots, onions, celery and mushrooms under the
aluminum foil. Drizzle with any basting liquid remaining in crock-pot
and let stand 10 minutes before slicing. The additional vegetables
will change the point totals though it's one way to get those veggies
in. 

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