This year, I decided to make it in the crock-pot for a few reasons--1) it frees up the oven for other yummies and 2) so the kitchen is not an inferno and 3) because who wants to get up at 5 AM on your day off just to sit a bird in the oven (see reason 2). I rest my case.
The one downfall is that the skin isn't crispy. That's fine with my family since we don't eat it anyway.
Anyway! On to the bird!
{Roasted Chicken with Herbed Butter and Gravy!}
{Use any herb(s) for the butter that you want! I used country herbs (rosemary, thyme, mint, oregano--I believe)}
{Separate the skin from the meat as much as you can. You can separate more than this--it's just hard to do it one handed and take a picture LOL}
{Take 2/3 of the herbed butter and rub it under the skin}
{Rub the remaining butter on the outside and place in a crock-pot}
{Done!}
{Bonus! The chicken literally falls apart when you take it out of the crock-pot--no carving needed!}
{Strain the juices that are in the crock-pot. The top is fat, but you need that to make your gravy!}
{Skim off fat, add flour, and make a roux}
{Add the broth back in to make the gravy!}
One year ago: Garlic Roasted Chicken
Roasted Chicken with Herbed Butter and Gravy
Makes 4 servings
3 tablespoons butter, room temperature
2 teaspoons mixed herbs (or if you want to focus on a particular herb, feel free)
1/2 teaspoon ground black pepper
1 tablespoons Kosher salt
1 whole chicken, 3-4 pounds, rinsed and patted dry
1 teaspoon dried thyme
4 cloves garlic, smashed
1/2 cup flour
Broth to get chicken juices to 2 cups
- Mix butter, herbs, pepper, and salt together until well combined.
- Rub chicken under the skin with 2/3 of the butter mixture. Rub the remaining butter mixture on the outsides of the chicken.
- Stuff the chicken with thyme and garlic.
- Place in a crock-pot and cook on high for 4-5 hours, on low for 6-7 hours.
- Pull chicken out of crock-pot and strain big pieces of chicken out.
- Spoon the fat that will rise to the top into a saucepan.
- Heat the fat and add flour to make a roux.
- Add broth to the chicken juices to get 2 cups of liquid. I didn't need to add any, but just in case!
- Add liquid to roux and cook until thick, about 5 minutes.
- Serve!
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