Showing posts with label easy roast chicken. Show all posts
Showing posts with label easy roast chicken. Show all posts

Thursday, February 15, 2018

Crockpot "Roast" Chicken #recipe @Lucyburdette

LUCY BURDETTE: I roast a chicken fairly frequently, because it’s easy and it’s delicious and there is usually enough left over to make a second meal. But I had two complaints. First of all that roasting skin makes a mess in the oven! (I know, first world problem.) And second, I would never feel comfortable walking away from the house with the chicken in the oven. 

I’d been seeing crockpot roasted chickens on Pinterest, and thought it would be a good time to try one. We were visiting our daughter, and planned it to be out on excursions during the day, and did not want to have to cook when we got back at night. I made the recipe a second time in my own crockpot, This time using using the Browning feature first and setting The temperature too high. The recipe is very flexible – use what other vegetables you prefer under the chicken. The only one that we felt did not turn out well was the sweet potato.Ingredients1 1/2 to 2 pounds organic chicken
3 to 4 carrots
Three stalks of celery
One rutabaga
One large onion
Two bay leaves
Smoked paprica, garlic salt, or other no salt seasoning

Pinch of salt if desired

Clean, peel, and chunk the vegetables, and place them at the bottom of the crockpot. Place the whole chicken on top of the vegetables. (I like tucking carrots and onions into the cavity for extra flavor.) Sprinkle your dry seasonings on top of this chicken. Cook on low for 6 1/2 to 7 hours or on high for 4 1/2.

Serve with your favorite roast chicken accompaniments, such as mashed potatoes or buttered noodles, with the cooked vegetables on the side. The only thing you will be missing is the crispy skin! And by the way, the extra liquid in the pot is a delicious addition to chicken soup etc. 

Lucy Burdette writes the Key West food critic mysteries--find them wherever books are sold! Find her on FacebookTwitter, and Pinterest--Instagram too...DEATH ON THE MENU will be in bookstores on August 7!

Here's a pre-order the book link from Amazon--and here's a link to preorder a hard copy from RJ Julia in CT, where you'll be able to get a signed copy. Or you can order it from Books and Books in Key West, or call Suzanne Orchard at Key West Island Bookstore ((305) 294-2904)--she'll be delighted to order you a copy! Or really, wherever books are sold...

Thursday, April 16, 2015

Lucy Burdette's Easy Roast Chicken and Vegetable Dinner #recipe

LUCY BURDETTE:  Sometimes it's fun to make fancy dishes with lots of ingredients and many steps to put them together and then a wowzer of a presentation. And sometimes life calls for something homey, but oh so easy, right? My pal Hallie Ephron convinced me some years ago that roasting your own chicken tasted way better than the grocery store version.  (She was right, though I still buy the deli chicken if time is really short...) Another bonus: you get to choose the chicken without preservatives and other unpleasant additives.

Here's a go-to meal that couldn't be easier: take one chicken, clean innards out of the cavity, plop in a roasting pan. Drizzle a little olive oil on top, spread it around, add freshly ground salt and pepper and a little rosemary if you have it. (You can get fancy with seasonings, but we're focusing on EASY, right?) Deliver to oven preheated to 375-400.

After half an hour, deliver a handful of small potatoes (drizzled in olive oil) to the same pan. You can add carrot chunks here too--they are so sweet when roasted. Or if you prefer sweet potatoes, put those in at the same time as the chicken. 

Meanwhile, prepare Brussels sprouts by pulling off the outside leaves, shaving the ends, and making a cross in each end with a sharp knife. Add these to the roasting pan when the chicken is half an hour away from done.

Serve and enjoy! (Just don't tell the Key West chickens about this dish--chickens are protected in this town, even the noisiest roosters.)

And here's what you might do with all the time you saved by making this dinner:

Lucy Burdette writes the Key West food critic mysteries!
Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!

Monday, January 10, 2011

So Many Stores, So Little Time!

How many grocery stores do you shop in on a regular basis? I was wondering why my shopping day takes so long and it dawned on me that I always go to three or four stores. Now that does include a stop at PetSmart for cat food. But it doesn't include my favorite store for meat because it's in a different direction.

Why do I go to so many stores? The health food store carries a lot of organic items that I like and can't buy elsewhere. Then there's the big chain store with the huge selection of fruits and veggies. In the summer, I have to stop by the farmer's market. And then there's WalMart which happens to carry the brand of milk I like, and while they don't offer a big assortment of organic products, they have one I like a lot for significantly less than the other stores charge. By the time I'm done, most the day is, too!

Some of you are probably thinking I'm silly because there's not much difference between stores. A chicken is a chicken is a chicken. Not exactly. In fact, one of my pet peeves lately is all the added solutions in
meat. They contain salt and preservatives, sometimes even fat. I just want plain meat, please. The store I prefer for meat carries Gerber's Amish Chicken. They tell me that some of their customers drive more than an hour just to buy it. I'm not surprised.

Which leads me to my go-to recipe for busy days. One that we like so much that it's often the go-to recipe for lazy days or cold days, or in the summer, hot days when it's made on the grill -- roast chicken. You'll find a million ways to roast a chicken. I have my way and it's so simple that it's almost not worth a recipe. You can gussy it up with herbs or paprika or garlic if you like, but honestly, we prefer it plain.

One of the best things about it is that it takes one hour to roast,
which means I can do something else for an hour. If I'm in the mood for potatoes, I stick them in the oven wrapped in foil and ignore them for an hour, too. This isn't fancy cooking by any stretch of the imagination, but it's always a favorite at my house -- and is good enough to serve to company, too.

I do use one slightly unusual item -- a vertical
chicken roaster.

This is the original Spanek Vertical Chicken Roaster. You plop the chicken on top of it, fold back the wings and set the whole thing in a pan to catch the drippings. Vertical roasters are not very expen
sive and they make a great chicken.

So here's the very fancy schmancy recipe.

Roast Chicken

1 small to medium chicken (3-4 pounds)
pepper (optional)

Adjust oven rack to lowest level. Preheat oven to 425.

Rinse chicken. Plop onto vertical chicken roaster. Rub chicken with salt and pepper. Place in oven. Set timer for one hour.

Write mystery for one hour.


Whew, that was hard work! I know it sounds so simple that it's hardly worth mentioning, but we all love easy and good, right? The skin is always crispy, the meat is always tender. The legs should move easily when it's taken out of the oven. If you pull
one aside and see red inside, slide it back into the oven for a few minutes. This happens sometimes if the chicken wasn't totally thawed or if it's on the large side. One hour is usually perfect timing.

Good news! The leftovers are wonderful for sandwiches or salad the next day. And when you think that poor old chicken has nothing left to give, pop all those bones (yes, the whole thing) into a stock pot and make soup with it!

~ Krista

Have you entered Julie's
Time is running out!

This one is for all you fast readers out there who devour books
as fast as you get your hands on them!

I want to send one lucky winner a $10 bookstore gift certificate.

How to win it?

Simply email me JulieHyzy (at) gmail (dot) com -- put CHARACTER or CONTEST in the subject. In the body of your email, answer a question (or two):

1) Who is your favorite *new* character in Buffalo West Wing?

2) Why is he/she your favorite of the newbies?

(I really love to know how readers relate to new characters, so this is enormously helpful for me!)

Answer one question, you're entered once. Answer both, you're entered twice.

It's that easy.

There's no right or wrong answer. The winner will be chosen at random. No matter which of the newbies you love (or love to hate), just providing an answer gets you in the running. (BTW, there's one character we haven't seen since book #2. If he's your favorite, that's fine too.)

I will announce the winner sometime on Friday, January 14, 2011

I'll announce a winner a week from today. So many of you have emailed to let me know they've already read it, so I thought this would be a perfect way to pick your brains before I start book #6 (#5, as yet unnamed, is done).

Thanks in advance, and happy reading!