Cooking in the Heat

I love my slow-cooker. I really, really do. I had some trials and a lot of error attempting some freezer meal crockpot recipes (they required a lot more babysitting than I expect out of a quick and dirty crockpot meal), and I've had some good luck with the easy stuff (shredded taco chicken anyone?).

But it's ideal for the high desert heat when turning on the oven makes you sweat just thinking about it. And our little house doesn't take much to heat up, and it retains heat like a champ. Which is excellent during the looooong cold winters here, but it's a bitch in the summer when there's no AC.

So I Googled "recipes for hot weather" and landed upon this nifty website that had lots of tasty recipes.

Two nights ago, I tried the Slow-Cooker Lemon Garlic Chicken, with a little bit of trepidation because chicken can dry out so damn quick in the crockpot, and a whole chicken? Well...let's just say I've had my fair share of errors with cooking whole poultry.

OH MY GOD. IT WAS SO GOOD.

I didn't love the gravy, but Bethany liked it. It was a bit too sour-lemony for me — I like my gravy rich and salty.

But when I pulled the chicken out of the crockpot for it's resting period I kept nibbling little pieces of meat that literally slipped off the bone, and it was so tender and juicy...oh my goodness.

The only alterations I made to the recipe were that I used dried thyme because I didn't have fresh, and I was too lazy to run to the store for it. I also didn't add the rosemary because I didn't see that part until it was too late.  I also used a whole can of chicken broth (15 oz or whatever) because I didn't want to waste it. I don't have any idea how that would have affected the end result.


Slow-Cooker Lemon Garlic Chicken

Serves 2 to 4 with leftovers

4 to 5 pound chicken

For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced

For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated, but left in their skins
2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
2 sprigs thyme
2 tablespoons soy sauce
1/4 cup chicken broth
2 sprigs rosemary

For the gravy:
1/4 cup all-purpose flour

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.
Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4 or for 6 hours (according to your slow-cooker's instructions and particular settings). Thirty minutes or so before the time is done, add the rosemary sprigs.

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.
While the chicken is resting, strain the cooking liquid into a sauce pan and bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slurry back into the cooking liquid while whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy alongside.

So incredibly delicious. I highly recommend it. I'm going to try the Carnitas tonight, hopefully it will go as well as this! I'll let you know!

Ciao,
kc