Last night’s dinner (actually Thursday’s)
Here is the table with my gorgeous copper pot full of mussells.
The unattractive chocolate loaf in all its glory. The spelt flour let the cake have a nice nutty flavour and the brown sugar made a great crust on the top.
Back to 100% humidity and I’m torn between turning the air conditioner on or bbq’ing. We’ll be having chicken tonight regardless as I need some to make a batch of food for the bobo.
What I really want is one of those rotisserie chickens that you get from the grocery store but I have really nice chickens in the freezer and want to use them up so…
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)
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.