Friday, April 4, 2008

Sunday Roast Chicken



I originally posted this recipe on my family blog. Decided it would be nice to add it to Everyday Meals as well.

This is a crockpot dish, healthy and costs very little per person to make. If you like flavorful food you'll love this! You end up with a whole cooked chicken and gravy which tastes great served over rice.
Recipe originates from: Fix it and Forget It Recipes for Entertaining. The recipe is called "Sunday Roast Chicken" and was created by Ruth A Feister.

Sunday Roast Chicken
Makes 4-5 servings

Seasoning Mix:
2 tsp. paprika
2 tsp. pepper
1 1/2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic
1 1/2 tsp. dried basil
1 tsp. dry mustard
1 tsp. cumin
1/2 tsp. dried thyme
1/2 tsp. savory

2 Tbsp. butter
2 cups chopped onions
1 cup chopped green pepper
1 roasting chicken
1/4 cup flour
1-2 cups chicken stock

1. Combine seasoning mix ingredients in a small bowl.
2. Melt butter over high heat in skillet. When butterstarts to sizzle, add chopped onions and peppers, and 3 Tbsp. seasoning mix. Cook until onions are golden brown. Cool.
3. Stuff cavity of chicken with cooled vegetables.
4. Sprinkle outside of chicken with1 Tbsp. seasoning mix. Rub in well.
5. Place chicken in large slow cooker. (Although it may seem strange, you do NOT need to add any liquids at this point. The chicken and vegetables create the liquid.)
6. Cover. Cook on low 6 hours. (I cooked on Medium/High about 3 hours and it turned out perfect).
7. Remove chicken from slow cooker and debone. (Mine fell apart removing it so I had to debone it. You can serve it whole if you'd prefer).
8. Empty vegetable stuffing into juices at the bottom of the slow cooker (or saucepan). Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

I served this over rice with peas and it was delicious! The book suggests mashed potatoes and green beans.

Future Time Savers & Tips: I had 4 cups of stock so I used one and froze the other three individually. You need 1 green pepper and 1 medium/large onion for the amount needed in this recipe. I had two green peppers so I cut up the extra and froze it. When I mixed my spices, I actually measured each spice out three different times so the next two times I make this I won't have to measure the spices, it'll already be done for me. I do hope someone out there tries this recipe out. It's REALLY good!

Edit: I couldn't find savory at the store so I made do without. The original recipe also calls for 1 Tbsp. of salt but it was a tad too salty for me so I lessoned it to 1 1/2 tsp. salt.