Over at The Grocery Cart Challenge, http://grocerycartchallenge.blogspot.com/ , she has a recipe/instructions for roasting a whole chicken in the crock pot. It’s something I always wanted to do but never knew how. Thank you for the recipe!
Now I’ll share a recipe/tip of my own. Whenever I make a whole chicken, or chicken or pork of any large cut, I brine it overnight before I cook it. It’s a very simple process and it’s well worth the effort.
Here is a general recipe for the brine.
2 cups water
1/4 cup salt
1/2 cup sugar
1 tablespoon pepper corns (or red chili flakes)
1 teaspoon celery seed
1 teaspoon mustard seed
2 bay leaves
1 lemon cut into little pieces
Boil the water and all spices but the lemon until the salt and sugar are dissolved. Then let cool down or add some ice cubes to cool it down fast. Then put the lemon and the brine into a zip bag or container big enough for the chicken (or pork) and put the meat in with the brine. If you use a bag squeeze out the air and seal. If you use a container you may have to add more water to make sure it is covered. You can start the brine the night before or the morning that you intend to cook the meat but I wouldn’t go more than 24 hours before cooking. Also, you can add whatever spices/seasonings that you would like. Rosemary and thyme are both great in the brine as are any number of ethnic seasonings. Or you can add sage or poultry seasoning to give it that thanksgiving taste.
~*~*~*~*~*~*~*~ NOTE ADDED~*~*~*~*~*~*~*~*~*~
I forgot to add that you can put any combo of spices and herbs in this as long as the salt/sugar content stays the same. You can even used dried fruit (apricots or cranberries are very yummy and you can strain them out and cook them with the meat), fresh fruit (sliced apples are good too, especially with pork), fresh veggies (sliced or diced carrots/celery/peppers/garlic/onion all go good with this), or you can use broth (I would cut back on the salt a little if you use broth), or wine, or juice (you can keep the sugar amount the same or you can use less) like apple juice. Citrus, especially grapefruit juice, is really good with pork, lemon or orange work good with chicken though if you are using acids (vinegar or citrus juice) with meat you might not want to brine it for more than 12 hours, the acid will “cook” the meat and it won’t turn out right. Though having citrus cut up in the brine doesn’t seem to have that effect I would keep an eye on it and if the meat starts turning white drain the brine off and put it back in the fridge until you are ready to cook it.