My fiance and I used to buy whole rotisserie chickens from the supermarket. They were quick, easy, and
healthy! Well at least we THOUGHT they were healthy until we researched what actually goes into making the processed chicken. See the ingredients for store-bought rotisserie chicken below:
- whole chicken, water, less than 2% of salt, sodium phosphates, modified corn starch, sugar, carrageenan, soy lecithin, natural flavorings, xanthan gum, coated with salt, onion, paprika, spices, garlic, citric acid.
If I can’t pronounce it, then I definitely don’t want to eat it. Modified corn starches and Carrageenan are food additives which are used as thickening agents or emulsifiers (stabilizers for processed foods). Both additives are known to increase the shelf life of foods. And don’t even get me started on “Natural flavorings.”
You can see why we now cook our own chicken! And who doesn’t love a good croc-pot recipe?! See below for directions on how to make this yourself.
♥ 1 whole raw chicken, 4-5 lbs*
♥ 2 lemons
♥ 5-6 sprigs of fresh rosemary
♥ 1 onion
♥ 2 bulbs garlic
♥ Any other all-purpose seasoning of your choosing
* I like organic Empire kosher chicken (green packaging, found at any larger supermarket)
Directions: If chicken is frozen, begin by thawing. The safest way to thaw a chicken is to do so in the refrigerator and in a dish to catch juices. It takes 5 hours per lb of chicken (for fridge temp. 35°-45°F). Once the chicken is thawed, clean out the chicken by removing any bag or loose pieces from the inside of the chicken. Chickens normally come with a giblet pack that some people choose to cook with. I disposed of it for this recipe. Continue to clean by searching for the kidneys, which are dark red pieces toward the tail end of the chicken. If found, use your fingers to forcefully remove these as well.
Proceed by rinsing the chicken thoroughly inside and out with cold water. Pat dry with paper towels. Rub seasoning (salt, pepper, anything you wish to add) on the outside AND inside of the chicken. Place half a lemon (cubed), half a garlic bulb and rosemary sprig into the inside of the chicken. Cook on high for 4–4.5 hours, or Low for 6.5–8 hours. It is important for the chicken’s internal temperature to reach a minimum of 165° F to destroy any harmful germs.
I use this awesome Bluetooth meat thermometer from Bed Bath & Beyond which sends an alert to your phone when your meat has reached its desired temperature. The thermometer even has a function to input the type of meat and the device will automatically know the appropriate minimum temperature. It is AWESOME!
Hope you enjoyed reading! Feel free to comment below.
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