Sunday, November 15, 2009
There's a busy day ahead for Beren & myself as we are invited to not one but two birthday parties! First, my dear friend R is having her annual bash at our favorite biker bar, always a good time. Afterward we are heading to a fancier soiree where my friend N is celebrating her 30th birthday. Both parties include live music and everflowing liquor but not a whole lot of food. I learned my lesson long ago about having something in my tummy if I'm going to indulge in a couple of cocktails and greasy bar food is not the best choice!
So, I'll be using my crockpot once again today, preparing this tasty chicken dish alongside steamed veggies and potatoes for the other folks. Oh, and since my girls don't eat meat, they'll have a chicken substitute, have you all tried these Quorn products? They are surprisingly good! The consistency is very poultry-like, am quite impressed with them!
Before I don my party hat, however, I have a bit of work to do here at the castle so I'll leave you with this scrumptious recipe. Have a fabulous day!
Crockpot Roast Sticky Chicken
4 tsp. salt
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. thyme
1 tsp. white pepper
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large roasting chicken
(NOTE: I didn't have any white pepper so i used a total of 1 tsp. black pepper instead)
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook, put the bird into the crockpot and do not add any liquid. As the cooking process goes on it will produce it's own juices. Cook on low 8 - 10 hours and it will be falling off the bone tender.
P.S. Yes, take the chicken out of the bag before putting into the crockpot *smile*