Looking for more penny pinched recipes? Here you go!
Okie dokie ladies (and whatever gents are awesome enough to read this slightly girlie site . . . )
Today we’re going to roast a whole chicken.
I know it’s gross. I know touching uncooked-chicken-skin is n.a.s.t.y.
But, I have full confidence that you can do this.
(Because if I can do it? Anyone can. For real.)
It’s so not my favorite way to deal with meat. But it’s penny pinched. And relatively simple. And really, you are a seriously amazing chick.
You can do this.
Let’s roast a chicken.
Here’s what you’ll need:
- 2 1/2 tsp salt
- 2 tsp paprika
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1 whole chicken (I usually look for the largest one I can find)
- In small bowl, mix together first 5 ingredients.
- Rinse chicken and pat dry.
- Place whole chicken in slow cooker (be sure to remove the package of giblets from inside the bird prior to cooking)
- Rub seasoning mixture into chicken.
- Cook on low 5-8 hours, until chicken is cooked through and reaches an internal temperature of 180 degrees. Remove from slow cooker.
- If you’d like to brown the skin a bit, cook under broiler in oven for about 5 minutes, until skin is golden brown.
In case you’re wondering, my stock up price on whole chicken is $.99/lb ~ if I can’t find it at that price I’ll choose boneless skinless chicken breast for $1.99/lb because I feel like I get more meat that way. I typically make one or two whole chickens at a time (if I’m making two I use my larger slow cooker) then freeze the meat for casseroles, soups or stews. It really is simple, and the meat just tastes so. good.
You’ll never settle for a Costco, Publix, or Kroger Rotisserie chicken again.
You’re welcome. 😉
And if you have a little more energy and will be home all day, try out this fantastic recipe for roast sticky chicken in the oven too. You’ve got this!
If you need a little more menu inspiration, go HERE.