Gluten Free Rotisserie Chicken
4-5 lb chicken (I think we are using a 3lb one today)
2 tsp kosher salt or more if you like it salty like the store bought ones, I skipped the salt
1 tsp paprika
1 tsp onion powder (I would go 2 tsp next time)
1/2 tsp dried thyme
1 tsp Italian seasoning (I would make this 1 tbls next time)
1/2 tsp cayenne pepper (I think I will skip this next time it was a bit spicy for me)
1/2 tsp black pepper
pinch of chili pepper (if you want) I used chili powder (too much spice for me)
4 cloves garlic
1 yellow onion quartered
Skin the chicken if you want to (I don't)
Remove all the goodies from the cavity
mix all seasonings and sprinkle inside and outside the chicken
put garlic and onions inside chicken cavity.
Put bird in breast side DOWN in crockpot.
DO NOT ADD WATER-no liquid is needed for this recipe.
Cover and cook on high 4-5 hours or low up to 8 hours. The longer you cook this the more tender it is. I am also going to put a few washed/scrubbed potatoes in the bottom of the pot to cook. YUM!
For safety sake when I have the time, I put the crockpot on high for the first hour to make sure that the temperature gets good and hot and then I turn it to low for the rest of the day. Always cook thawed chicken in the crockpot NEVER frozen since the inside of the bird stays at the wrong temperature for too long while in the crockpot and bacteria can start to grow.
This was pretty good, both my guys liked it, but it was too spicy hot for me, I like a bit of heat, but this was really warm. So you can see my changes for next time in ( ).
If you are not daring enough to try this recipe, just sprinkle your chicken with Lawyr's Seasoning Salt and turn the crockpot on. YUM!!! But way too much sodium for this body :O(
Moe
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