Fake Rotisserie Chicken

From: Abby Girl

On Oct 31, 2008

This is very easy to prepare and the tasted exactly what you would want from a rotisserie chicken. You definately need some soy sauce or bbbq sauce, because the skin does not brown. I added 1/2 a lemon and a large shallot to the cavity. I sprinkled it sparingly with lemon pepper and soy sauce....but next time, I would use a heaver hand with the seasonings (something with brown sugar, paprika, chili powder, etc. in it) I had to add more tin foil balls as I have a large crockpot and the chicken would fall down in between the balls. I also tied the legs together with some cord. Next time, I am sure that 2 birds could fit in the pot, so I will try that (knowing that it would change my cooking time). The only downfall of this recipe, is that I can't use the bones to make soup stock ... I am thinking everything was leached out during the cooking process. I was suprised, considering how the meat literally fell off the bone, that the meat was moist and delicious. I am really going to enjoy my chicken sandwich for lunch today!!! Excellent posting, CCLady!!

From: 8elbows

On Aug 22, 2008

YUMMY! I used a 3 1/2 lb chicken and the pasta seasoning blend from Trader Joe's. I only had half a day to cook it so I set my crock pot to the 4 hr setting and the chicken came out nice and juicy. A quick tip - if you remove the skin from the chicken (being careful not to tear it), leaving the skin only attached at the breast bone; then drape the rest of the skin over the chicken, it will stay moist and retain more flavor. Thanks for the recipe...and no salt to boot!

From: ~Bekah~

On Sep 2, 2003

Wonderful. Perfectly wonderful. I have made whole chickens in my crockpot before, and they taste great, but this is so much better. I think it is because the bird doesn't "stew" in its own juices since it is raised up by the foil. Before, the meat would fall off the bone, and the bones would actually break apart making taking it out of the pot a bit of a challange. But with this recipe, it held together, and I was able to CUT the meat! It was like thanksgiving! I placed the onion in the cavity, and also put some slices under the skin, and for spices I used rosemary, tarragon, paprika and garlic salt. It was perfect!!! Thanks so much for sharing! BTW, my mom was visiting last night when we had this, she had never thought of cooking chicken this way. She was talking this morning about how she could cook 2 birds in her huge crockpot this way and freeze one of them. You made her a believer too!

From: Miss Annie

On Jan 13, 2005

I liked this recipe a lot. I was cooking chicken to use in another recipe and had to leave the house. I cooked a 4 lb. chicken excactly 8 hours and the meat was tender and moist. I actually believe that if I were just going to serve the chicken, it could come out in 7 hours. I did not use the soy sauce, but flavored with the lemon and onions and rosemary. A keeper to be put in my T&T cookbook! Thanks for sharing your recipe.