Posts Tagged ‘poatoes’

Crockpot Rotisserie Chicken

Friday, September 25th, 2009

I love crockpot cooking. I know it’s not “cool” or fancy. I’ve talked about this before, but it’s really a fantastic thing to be able to walk in to the smell of a completed dinner after working all day. Most of the time, I want to cook–it’s relaxing, and  a natural part of my day. But not every day.

Our slow cooker standbys are Beef Stroganoff, Pepper Steak, and Pot Roast. These items all lend themselves to crock pot cooking, in large part because you can take a less expensive cut of meat and make it tender and delicious, just by giving it all day to cook. Pork chops work well enough. Chicken is the one thing I haven’t been able to make in a slow cooker. In the past, I’ve tried a number of recipes with boneless skinless chicken breasts in the crock pot, but I haven’t been happy with the texture of the chicken. It always got too soft. This recipe was different, though.

Using the whole chicken maintained the right texture, and it really couldn’t have been easier. You could season this any way that you choose–I used a chicken spice rub that my friend Jeff bought me for my birthday, but more traditional lemon & herbs, lemon pepper, or paprika would work just as well. Salt, pepper & garlic would be delicious. This chicken tastes like the rotisserie chickens that you would pick up at the grocery store, but it’s more fresh, healthier,  and only a fraction of the cost.

roasted chicken

Crockpot Rotisserie Chicken

  • 1 whole roasting chicken
  • 2 teaspoons extra virgin olive oil, or extra virgin olive oil spray
  • 3 tablespoons Rub With Love Chicken Spice Rub
  • aluminum foil
  • 4 medium potatoes (optional)

Clean chicken inside and out. Rub with extra virgin olive oil all over, or spray with olive oil spray. Sprinkle with Spice Rub.

For easier cleanup, use a liner, or spray the inside of your crockpot with a bit of non-stick cooking spray.

Next, make 3 or 4 balls of aluminum foil (about the size of baseballs) and place in the bottom of your crockpot. This will keep your chicken out of the drippings while it cooks. Rest the chicken on the balls of foil breast side down. Cook on high for 45 minutes to an hour, then reduce heat to low for 4-6 hours.

Note: Instead of just using balls of foil, I wrapped potatoes in foil and placed them at the bottom of the crockpot. This meant we had roasted potatoes for dinner with the chicken. I also used the pan drippings to make a simple gravy to go with the chicken and potatoes (2 tablspoons of flour with 2 tablespoons of butter cooked to golden brown over medium heat to make a roux, then whisk in about 2 cups of pan drippings from the crockpot and season with salt and pepper. If you don’t have 2 cups of drippings, you can add some chicken stock or even white wine to get the right amound of liquid). Next time, I’d probably do some wrapped potatoes with some baby carrots. I don’t know when it happened, but I love carrots when they’re cooked with a roast or other meat.

Maple-Mustard Roast Pork Chops with Roasted Yukon Gold Potatoes

Thursday, February 26th, 2009

This recipe is from “Everyday with Rachael Ray.” Sort of. It’s actually taken from the magazine’s “No Recipe Zone” feature, which lists ingredients and outlines a general method, but doesn’t specify quantities or procedure like a regular recipe would. This month’s article is called “Let’s Roast!” and the result is a pork roast flavored with maple syrup, mustard, and fresh herbs with roasted potatoes.

Because it was a weeknight, in real Rachael Ray style, I subbed pork loin chops for the whole pork loin to shorten the cook time. Otherwise, everything was pretty much the same. Both the pork and the potatoes turned out well. The potatoes were very tasty. The pork was good, not great, but I’ll probably give this one another chance. They suggest marinating the pork for at least an hour, but I only had time for half an hour or so. The flavor would’ve been better for sure if the pork had more time to marinate.

Maple-Mustard Roast Pork Chops with Roasted Yukon Gold Potatoes
Adapted from Every Day with Rachael Ray (February 2009)

  • 4 tablespoons extra virgin olive oil
  • 1/4 cup Dijon mustard
  • 2 tablespoons pure maple syrup
  • 2 teaspoons chopped fresh rosemary, plus 6 sprigs
  • 4 cloves of garlic, minced
  • 4 pork loin chops, 1 1/2 inch thick (About 1 1/2 pounds)
  • 4 slices bacon
  • 6 yukon gold potatoes
  • salt and pepper

1. In a ziploc bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

2. Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Place the marinated pork chops on top of the rosemary. Cut the bacon slices in half and top each pork chop with two half slices.

3. Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Bake for 30-40 minutes or until pork reaches an internal temperature of 150 degrees. Let rest for 10 minutes before serving. Serve with the roasted potatoes.