Crockpot Rotisserie Chicken

This will make a nice chicken with a slightly crispy skin, not quite rotisserie crispy, but it’s still very good.

Ingredients:

Roasting Chicken
Seasonings (Lemon Pepper, Lemon Herb Blend, or your favorite Chicken Spices)
Lard (I use Tenderflake)

Directions:

• Wash the chicken inside and out thoroughly. Pat dry with paper towels. Rub in a light layer of lard all over the outside of the chicken, wings, legs and all. Sprinkle seasonings inside the chicken and outside (be generous).
• Wad up aluminum foil into balls, large enough for the chicken to sit on top of them yet not having the chicken touching the lid. I like to make them as high as I can since there is quite a bit of juice that accumulates at the bottom–I don’t like the chicken “simmering” in this. Arrange foil balls around the bottom of the crockpot, as many as you need to hold the chicken up (4 should do it).
• Place the chicken on the foil balls, breast side up.
• Cover the crockpot and cook on high for 6 to 7 hours, depending on the size of the chicken. Watch the juice level and if it gets high, use a turkey baster to remove some of it.

I did try last week’s Crockpot Potatoes with this rotisserie style chicken dish, and they were good even though I scrimped on the cheese and onions (it looked like too much!). Next time I’ll use the amount the recipe suggests . Having two crockpots is really handy (I find one large and one small is perfect), you can have two hot dishes prepared and most of the work done in the morning. Watch for sales since these can be picked up at such low prices now.

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