Friday, March 19, 2010

Meat and Potatoes

Yesterday in the middle of my baking frenzy for mom's group March Babies Birthday Party (more on that later) I realized that

1) I had a whole organic chicken in the fridge that needed to be cooked. At $12.50 a pop, we don't let that go bad!
2) I needed to make dinner for Joseph and myself without using up the oven.

So I went on a search for something to do with this chicken that wouldn't mess up my baking. Voila! Crockpot Rotisserie Chicken. I modified a little:

1) Rinsed chicken and pat it dry with a towel
2) Season liberally w/ Lawry's
3) Fill cavity with diced onion (about 1/2 medium onion)
4) Wrapped 4 small peeled Yukon Gold potatoes in aluminum foil (had them left over from making soup)
5) Put potatoes in, and put the chicken BREAST SIDE down (let gravity help keep the breast moist)

I cooked it on low for 5 hours. It was so freaking good! Joseph even ate some chicken and potato! Score!

Perhaps the best part of the whole thing was the drippings. After I deboned the chicken and put the rest of the potatoes away, I saw all that juicy goodness at the bottom of the crock. So I poured it right into my gravy separator and stuck it in the fridge. Today I had some yummy, gelatinous stock. It's so good (I think because of the Lawry's salt). I took the fat off and added some to potatoes for Joseph's dinner tonight, and also to his chicken to give it some more flavor and moisture. He ate all of both things! Maybe he's a meat and potato kind of guy, after all. Dessert for him was homemade apple sauce with cinnamon.

I'm planning to make a chicken pot pie with some of the leftovers, and maybe some enchiladas. The bones are in the freezer waiting for another day to make a real batch of stock.


A March 20, 2010 at 12:32 AM  

Thanks for inspiring me! My crockpot has only been used once since I got it, but this sounds easy and yummy.

Debbie March 20, 2010 at 12:39 AM  

ahem, no kudos to your very smart sister who gave you that recipe?

Jen March 20, 2010 at 12:46 AM  

I would, but it was the first recipe on google. You just confirmed one I'd picked out already. ;)

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