Rotisserie Style Chikkin in a pot...

...Crock Pot, that is. It was beautiful! Tender, juicy, and quite lovely. I made mashed taters and gravy with the drippin's and steamed some asparagus to go along. All in all a totally smashing dish and one I'll certainly make again. Before I give out the recipe let me just say that I got it from Stephanie's Blog and here's the recipe: (I have included her entire page with pics as she is the owner of this recipe and I want to be sure to give her ALL the credit! Thank you, Stephanie!)

The Ingredients.

--1 whole chicken, skinned (4-5 pounds)
--2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
--1 tsp paprika
--1 tsp onion powder
--1/2 tsp dried thyme
--1 tsp Italian seasoning
--1/2 tsp cayenne pepper
--1/2 tsp black pepper
--pinch of chili pepper (probably not necessary)

--4 whole garlic cloves (optional)
--1 yellow onion, quartered (optional)

The Directions.

I used a 6 quart crockpot for a 5 pound bird. It fit nicely.

Skin the chicken and get rid of the neck and other stuff from the cavity. This takes a while, and is gross. Keep small children away so you don't freak out about salmonella. I skin whole chickens because I hate the idea of the chicken fat simmering all day in the crock---it also looks disgusting when the chicken is cooked because it's all slimy and icky.

I get it that I'm weird. If chicken skin makes you happy, then by all means, ignore me.

In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.

If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.

Do not add water.

Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

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Me again!

I did mine for 3 1/2 hours as I had a smaller 2 pound bird, made it skinless and most certainly put it upside down on it's breast. This seems to keep the breast moist since there's no skin for that and what juices are released (about 1/4 cup or so for mine - I kept them to make gravy) and it also keeps the breast bathed in it's own juices while cooking. Please visit Stephanie's blog and try some of those awesome recipes! I can't wait to try more.