Crock Pot Rotisserie Style Chicken
"This is adapted from "Make it Fast, Cook it Slow" by Stephanie O'Dea. There are similar recipes here but not one quite like this that I've found. While not a TRUE rotisserie chicken, it is much cheaper, and much more accessible since the closest grocery rotisserie chicken I can get is an hour away. You can put this on a "rack" of foil balls in your crock if you'd like to keep the chicken up out of the grease. Also, I save the drippings, bones, and skin, then toss them back in the crock with a couple of cut up carrots, some celery, onion, and garlic and cover with water, cook for a few more hours on low, strain, chill, skim fat, and freeze for homemade rotisserie chicken stock - yum!..."
INGREDIENTS
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1 (4 -5 lb) whole roasting chickens
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3 teaspoons kosher salt (less if you like, this amount approximates the saltiness of the store bought kind)
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1 teaspoon smoked paprika (you can use regular, I like the smoked flavor)
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1 teaspoon onion powder
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1⁄2 teaspoon dried thyme
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1 teaspoon italian seasoning
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1⁄2 teaspoon cayenne pepper (optional)
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1⁄2 teaspoon black pepper (optional)
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4 whole garlic cloves (optional)
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1 yellow onion, quartered (optional)
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