Thursday, April 21, 2011

Chicken is a gateway bird

Okay, so apparently everyone but me knew about making a whole chicken in the crockpot. So, sad that I have gone all these years without know this. So, inspired by my chicken in the crock-pot I went a head and made the next logical step.... a turkey. Yes, chicken is clearly a gateway fowl.
So, this was like the easiest recipe ever.

1- bone-in Turkey breast (about 6lbs, so it will fit in the crockpot)
2. 1 Package of onion soup mix

That is it.
Just put the turkey in the crockpot, sprinkle on the soup and set to high for 6-8 hours.

Here Lila is waiting for mommy to carve up the turkey. Please notice how she is coloring in lines, who does that at 27 months old?
Okay, so here is the turkey all carved up. This made a TON of turkey. We are not used to leftovers. I am going to need ideas for left-over turkey.

The juices made delious gravy, yum

The turkey was a hit with the triplets. They keep calling it chicken, but that is okay. Also, corn on the cob was winner. Especially, with baby B
So, any suggestion for the extra Turkey? I know there are lots of recipes for left-over turkey? I have never had to use them, because Uncle Brad is a turkey eating machine and we never have leftover turkey at Thanksgiving :)

Tuesday, April 12, 2011

Whole Chicken in the Crockpot

I know exactly 142 different ways to prepare boneless, skinless, chicken breast. Sadly, the triplets will only eat boneless skinless chicken breast exactly 1 way, smothered with cheese. They are so onto the fact that boneless and skinless, no mater what it is marinated in, is rather dull and dry. They do however LOVE a rotisserie chicken from Kroger. It is a really easy and inexpensive dinner. But, ever time I buy one I cannot help to think
1. What do they inject these chickens with make them so juicy
2. They are most likely factory farmed chickens
3. Why does my Kroger have these in plastic bags baking under bright light. I don't go to the tanning booth and prefer things I eat not to be sitting under hot lights leeching chemicals out of a plastic bag.

So, I decided it was time to tackle the whole chicken. I can't believe how cheap a whole chicken is. I bought a 4.5 lb locally produced Amish whole chicken for $6.98. That is what 3 breast of the Purdue would have cost me. Since, I don't have one of those handy Ronco Showtime rotisserie things (although, I have been tempted by many a late night info-mercial before), I went to my ever reliable and energy efficient slow-cooker. I love not have to turn on a hot oven with 3 toddlers running around.

So, I have made this twice and both times a big hit.
I had plans for the left-over chicken, but this family of 5 ate the WHOLE bird. I even caught the hubby back at the slow-cooker looking for any forgotten pieces.

O.K. This is so easy it as a joke.

All you need is a Chicken, some garlic, a pat of butter and what ever spices sound good.

Put the chicken in the slow-cooker and shove some garlic under the skin, and around the Chicken. Sprinkle with spices. I used pepper, onion powder, and rosemary. Then, stick the pat of butter on top.

Set, on low. Now, go run after that toddler with a crayon, and come back 7 to 8 hours later.
I love the way it browns up, even in the slow-cooker I got crispy skin.

Feed to pickiest of toddlers and be amazed when baby "A" asks for seconds.