It's Chicken Again
Not an angle I'd want myself to be photographed at, but I think it makes this chicken (still raw) look pretty good.
They say you can tell how good a cook someone is by the way they roast a chicken. I can count the number of times I've roasted a chicken, and honestly, I've got work to do. On the last occasion, it was several months ago, I followed bad boy Anthony Bourdain's recipe from his Les Halles Cookbook. It was a beauty! The chicken came out of the oven golden and crispy. I took photos, anticipating a glowing review on the blog. We cut into it, and it was still raw. Bourdain cautions against overcooking the bird, but I don't think this was what he had in mind.
So, this week has been a crockpot week. Husband's and my schedules are opposite again, so the crockpot provided a great way to get a hot meal into both of us at different times. The above meal, was a good (and easy) one. It's not exactly roasting a chicken, but the crockpot does provide you with a tender and moist bird when it's through with it. And believe me after several hours, the chicken is not raw. Another plus, a whole chicken provides white meat for me, and dark meat for Husband.
Crockpot Chicken
Place cut up veggies (your choice: onions, carrots, potatoes, celery, etc) in the bottom of a crockpot. Season. Add a tad chicken broth or water (you don't need very much). Place seasoned chicken on top of veggies. Cook on high 4 hours or low 8 hours.
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