Monday, July 10, 2017

Sunday supper: Crock Pot rotisserie style chicken

CP rotisserie style chicken (bird from freezer), mashed potatoes, B/S corn, mixed squash saute(zuke and summer squash sauteed in bacon fat along with mixed color pepper strips, onions, seasoned with salt/pepper and Italian herbs).

Here's a link to the recipe I use for the chicken:  Crock Pot rotisserie style chicken

7 comments:

Linda said...

Looks yummy. B/S? Butter and sugar?

CTMOM said...

yes, butter/sugar corn

Busy Bee said...

I haven't roasted a chicken in a while. I think I'll put one on the menu for next month.

CTMOM said...

That just over $8, marked down chicken fed 6 of us, gifted me 1 qts of bone broth, and a large container of cooked, l/o chicken to be turned into a chicken salad (I think*) tomorrow.

Marcia in rural WNY said...

I have opposite problem--2 people, hard to find a chicken under 5 lbs, which lasts too long. I don't much enjoy eating it all week, and once frozen, cooked chicken is in the freezer, it has a tendency to stay there. Less appetizing than fresh.

mikemax said...

What do you do to brown the skin on your "rotisserie style" chicken?

Now that chickens are 5-6 lbs., instead of 3-4, I have the meat cutter split the whole fryer with the electric saw (no charge, ever) and I freeze and use them in halves. I can always cut it into pieces if I need to. My last CP half-chicken fed 3 for dinner and made enough chicken salad spread for 4 sandwiches. It also made stock, but I forgot to refrigerate it and left home for a couple of days...good thing I left the lid on it, huh? Pee-yew!

CTMOM said...

Max, here is a link to the recipe I use: http://joyinmykitchen.blogspot.com/2013/03/crockpot-rotisserie-style-chicken.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+FindingJoyInMyKitchen+%28Finding+Joy+in+My+Kitchen%29#.WWdmYYTyvIV