Below find a photo of the delicious chicken I made. Photo was taken a couple of hours before it was done.OKAY babes. I have fallen ass over teakettle with my crockpot. And I made a delicious and super simple chicken in it. After deboning, there is enough chicken for a few meals for partner and I. Find my recipe below.
- 1 chicken. I bought a 5lb fryer.
- Some lemons. I used two medium sized ones.
- Handful of rosemary sprigs. Just this once I will say use fresh.
- Garlic 1-2 bulbs worth.
- Herbs De Provence. This one* is my personal fave. I don’t have to use a ton of it to get that flavor.
- Other spices you like. I used smoked paprika, black pepper and about a half teaspoon of seasoned salt.
- Half cup or so of chicken stock.
- 1 crockpot.
Prep your area.
Food safety is important. I laid out some foil to put my chicken on while I was working with it and that cut down on the mess. I also really hate getting raw meat on my hands so I wore gloves.
Remove the giblets and/or neck. You can toss these but I put them in the pot.
Next, slice up your lemons. Put them aside. I buy and use pre-peeled garlic. If you have hand troubles do this. For this type of recipe, go with whole cloves over chopped.
Let’s get that chicken ready.
Jam lemon and garlic into the chicken. And a stick of rosemary. Between pieces of lemon, sprinkle some seasoning in there. Next, season your chicken. On top, on the thighs etc, rub it around. Leave the chicken.
Next, put your stock (or wine if you like) into the pot. Then season it with paprika, pepper, and stir well. Drop in some of your garlic, a rosemary stick and some lemon.
Gently put your chicken in. My super secret is I put the chicken in breast side down for extra juiciness.
After you get the chicken in, jam in the rest of your garlic, rosemary and lemon. Set it on low and go to bed.
When you start smelling garlicky goodness, check your chicken. When it is up to temp you can put it on keep warm OR gently take it out and debone it.
Use your chicken how you like. Put the rest in the fridge.
Don’t cook it too long, I fell asleep for an hour or so and yeah. I did that and the meat is so tender it is kinda mush. Still delicious.
I will be serving my chicken mushy weirdness (it is ugly but amazing) with wilted spring green lemon pasta. You can also use the shredded chicken for salads, serve over rice, etc. A few other notes. We like VERY garlicky food so used more garlic and we mashed up the garlic when we took the thicken out. There won’t be quite enough liquid left for stock but keep it anyway for the flavor. If you like a different spice profile, use the spices you like. For straight up lemon pepper flavor, less garlic, no paprika and more pepper. Experiment because honestly, as long as you use seasoning it is gonna taste good.
Go forth and enjoy.