POULET RôTI (ROAST CHICKEN)
This is a basic recipe that every cook should know how to make. My family loves this with mashed potatoes and gravy. When all 4 of my kids lived at home I would often roast 3 chicken at a time, so there would be leftovers for chicken pie, sandwiches, or Ceasar Salad. Try different combinations or amounts of the herbs and spices, we tend to like our food highly seasoned.
Provided by momaphet
Categories Whole Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Rinse and pat chicken dry.
- If your chicken has a neck and giblets, put them in a small pot, cover with water and a little onion (dry onion or powder work too) and carrots if you have them and a little the same herbs used in the chicken, bring to a boil and then simmer for about an hour, strain this and use for your gravy for extra flavor - you can also cook in canned low sodium chicken broth, for more flavor.
- Mix together all your herbs and spices, rub together with your fingers or if you have a mortar and pestle, grind them a few times to blend.
- Gently lift the skin from either side of the breast and using your finger push some of the herb mix under each side.
- Turn over the chicken and make a small slit behind each thigh and push some herb mix under the thigh skin (this step is optional, but it makes the thighs extra tasty).
- Place you chicken in a roasting pan that has been sprayed or lightly oiled, if roasting a single chicken, a cast iron frying pan is perfect for this.
- If using the olive, rub or drizzle over the chicken then, rub or sprinkle extra herb mix all over the outside of the chicken (do this even without the oil, a little extra salt and pepper in the cavity is also a good thing.
- You have 2 options, #1 - turn the chicken breast side down on a rack that has also been sprayed or oiled, half way through cooking turn breast up; #2 - cook the entire time breast up, the breast skin usually tears for me so I do #2, but #1 can make the breast meat a little moister.
- Roast for 1- 11/2 hours or until chicken register 180 degrees on your meat thermometer (if you use a larger chicken adjust time accordingly), be sure and poke a thick part of the chicken meat and don't get too near the bone. Length of time will vary with chicken size.
- Check chicken at an hour, herbs and spice on top are getting too dark loosely tent top with a piece of foil (spray first).
- When done, place chicken on platter and let rest for 5- 10 minutes while you make the gravy. Drain off excess fat and make your gravy.
- NOTE: Some people like to tie the legs together with kitchen twine, it does look nicer but I never bother.
- I've been know to roast chicken anywhere from 375-450 degrees, 400- 425 is my norm, I decide what to use based on my schedule of when I need to put it in the oven. Lower temp mean slightly longer cooking time.
Nutrition Facts : Calories 641.6, Fat 46.5, SaturatedFat 13.3, Cholesterol 213.9, Sodium 636.7, Carbohydrate 2, Fiber 0.6, Sugar 0.1, Protein 50.6
POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT
I enjoy Momaphet's Recipe #234424 but I was out most of the day. I made this into a crock pot dish so I wouldn't have to watch it and it wouldn't overcook! It turned out very moist and flavourful and the mix of herbs was great! PLEASE NOTE - you do not need to brown the chicken or make the gravy - but the extra touches are darn good! I am thrilled to have a crock pot that has a thermometer and just keeps the meat warm when it's fully cooked. It comes in very handy! Made for ZWT8, Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 6h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your hands, completely cover the chicken with the herb mixture. Get your fingers under the skin on the breast and add it there too.
- Roll up 3 or 4 pieces of tin foil into 3" balls and place in the bottom of the crock pot. Place chicken on top of foil balls and set crock pot to low. This ensures that the chicken cooks evenly and the juice drips off. Cook for 5 - 6 hours, or until internal temperature reaches 165°F.
- Remove chicken from pot and place in an ovenproof dish. Place chicken under the broiler in the oven until the skin is nicely browned. Remove from oven and let it rest for 10 minutes.
- Meanwhile, pour all juices from the crock pot into a small saucepan. Add enough chicken stock to make approximately 2 cups total.
- Mix cornstarch into cold water and whisk together. Pour cornstarch mixture into the drippings and whisk well. Turn burner heat to medium and, stirring occasionally, bring to a low boil and remove from heat. Salt and pepper to taste.
- Cut chicken and serve with gravy.
Nutrition Facts : Calories 547.8, Fat 41.7, SaturatedFat 10.9, Cholesterol 160.4, Sodium 587, Carbohydrate 3.2, Fiber 0.5, Protein 37.9
CROCKPOT ROASTED CHICKEN (POULET ROTI - A RECIPE INSPIRED BY CHE
I took chef momaphet's posted recipe for Poulet Roti (Roast Chicken) - recipe#234424, and changed it slightly so it could be cooked usiing a crockpot. This is such an easy recipe to prepare and tastes similar to a rotisserie chicken. The chicken is moist and flavorful. Feel free to change amounts or types of herbs to your liking! This would be great with mashed potatoes and gravy. If your whole chicken has a neck and giblets, you can reserve them in your refrigerator until about an hour before dinner time and make a gravy with them. Just put them in a small pot, cover with water and a little onion and carrots and a little herbs, bring to a boil and then simmer for about an hour, strain this and use for your gravy (however you normally make gravy) for extra flavor. Enjoy!
Provided by LifeIsGood
Categories Whole Chicken
Time 4h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put the onions in the bottom of your crockpot.
- Mix together the herbs and spices, rubbing them together with your fingers to blend.
- Gently lift the skin from either side of the breast and using your fingers, push a bit of the herb mix under each side.
- Turn the chicken over and make a small slit behind each thigh and push some of the herb mix under the thigh skin.
- Sprinkle the rest of the herb mixture over the top of the chicken and if you have any left sprinkle it inside the chicken.
- Put your chicken into the crockpot, on top of the onions, breast side up. No liquid is needed, the chicken will make it's own juices!
- Cook in the crockpot on the low setting for 4-6 hours. My crockpot cooked the chicken in about 5 hours. I'd recommend a pop-up timer in the chicken because some crock pots cook faster/slower than others.
Nutrition Facts : Calories 1006.3, Fat 72, SaturatedFat 20.6, Cholesterol 331.4, Sodium 638.5, Carbohydrate 6, Fiber 1.1, Sugar 2.4, Protein 78.6
POULET ROTI TOUT SIMPLE (SIMPLE ROAST CHICKEN)
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 1h40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Stuff the cavity of the chicken with the thyme, garlic and bay leaf. Do not truss the chicken. Place the chicken in a Pyrex baking dish, breast side up. Distribute onions, tomatoes and margarine or butter and oil around and on top of the chicken. Add salt and freshly ground black pepper to taste.
- Roast the chicken in the preheated oven for 45 minutes or so, basting every now and then.
- Turn the bird breast side down. Add the potatoes and mix well with the juices in the pan. Add more margarine or butter - 1 or 2 ounces, if necessary. Lower the heat to 350 degrees. Cook another 45 minutes, basting occasionally. Serve. The skin should be very, very crisp. The chicken may be garnished with the potatoes.
Nutrition Facts : @context http, Calories 1207, UnsaturatedFat 58 grams, Carbohydrate 48 grams, Fat 81 grams, Fiber 7 grams, Protein 70 grams, SaturatedFat 17 grams, Sodium 2047 milligrams, Sugar 6 grams, TransFat 1 gram
WHOLE CHICKEN SLOW COOKER RECIPE
Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.
Provided by bhbitts
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
- Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
- Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g
SLOW-COOKER ROAST CHICKEN
It's easy to make a whole chicken in a slow cooker. We save the shredded chicken to use during busy weeks. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place carrots and onion in a 6-qt. slow cooker. In a small bowl, mix garlic and oil. In another bowl, mix dry seasonings., Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub garlic mixture under the skin. Secure skin to underside of breast with toothpicks. , Place chicken in slow cooker over carrots and onions, breast side up; sprinkle with seasoning mixture. Cook, covered, on low 4-5 hours or until a thermometer inserted in thigh reads at least 170°., Remove chicken from slow cooker; tent with foil. Discard vegetables. Let chicken stand 15 minutes before carving., Freeze option: Cool chicken pieces and any juices. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 408 calories, Fat 24g fat (6g saturated fat), Cholesterol 139mg cholesterol, Sodium 422mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 44g protein.
SLOW-COOKER ROAST CHICKEN
Cooking a chicken in a slow cooker makes it very succulent and packed full of flavour. This simple, freezable recipe is perfect for feeding a family
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 5h45m
Number Of Ingredients 5
Steps:
- Preheat the slow cooker if necessary. Put the onion and carrot in the base of the stock pot to form a protective layer to sit the chicken on, and add 100ml boiling water. Gently ease the chicken skin away from the breast. Stir some salt and pepper into the butter and push the butter under the skin. Put the bay leaf in the cavity of the chicken and sit on top of the onion and carrot.
- Cook on low for 5 hrs, then check that the chicken is cooked by wiggling the wing - it should feel very loose. Tip the chicken up so any liquid inside flows out, then cook on high for 30 mins. If the chicken isn't cooked through after the initial time, cook for another hour, then turn the heat up. If you want the skin to be browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
- There will be some gravy in the base of the dish with the veg, tip everything through a sieve and press the veg gently to make sure you get every last drop. Serve the veg on the side, if you like.
Nutrition Facts : Calories 497 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 49 grams protein, Sodium 0.5 milligram of sodium
SLOW-COOKER ROTISSERIE-STYLE CHICKEN
All you need is four ingredients and a slow cooker to make an incredibly moist and meltingly tender crockpot whole chicken that's way better than the store-bought version.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h50m
Yield 6
Number Of Ingredients 4
Steps:
- Spray 5-quart oval slow cooker with cooking spray.
- In small bowl, stir together brown sugar, chili powder and salt.
- Pat chicken dry, both inside and outside, with paper towels. Rub chicken all over with brown sugar mixture.
- Place chicken, breast-side up, in slow cooker.
- Cover; cook on High heat setting 2 1/2 to 3 1/2 hours or until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165°F. Remove chicken from slow cooker; let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 5 g, Cholesterol 85 mg, Fat 1/2, Fiber 0 g, Protein 27 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 0 g
GARLIC-ROSEMARY SLOW COOKER WHOLE CHICKEN
Once you try making a whole chicken in the slow cooker, you'll never want to roast it the old way again. In the slow cooker you'll get the moistest, most fool-proof, and hands-off whole chicken that you'll ever make. This recipe uses generous amounts of rosemary and garlic that not only infuse into the chicken, but also season the potatoes that cook underneath the chicken for a savory one-pot meal.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 8h10m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in the bottom of a slow cooker. Add onion over the top of the potatoes.
- Remove the chicken parts inside the cavity and pat the outside of the chicken dry. Slice deep, garlic clove-width slits into your chicken with a knife. Make 4 cuts on each side of the chicken, and 1 in each of the drumsticks. Stick a sliver of garlic deep into each cut. Place the remaining chunks of garlic into the cavity.
- Starting on the back of the chicken, season generously with about 1/2 of the rosemary and cracked salt and pepper. Add some seasoning inside the chicken's cavity as well. Flip the chicken and place it breast side up in the slow cooker on top of the potatoes and onions. Season the top of the chicken generously with the remaining rosemary and more cracked salt and pepper.
- Cook on Low until the chicken is cooked through completely and the juices run clear when the chicken is cut, 8 to 10 hours, depending on the size. Serve with the potatoes and onions from the pot.
Nutrition Facts : Calories 509.2 calories, Carbohydrate 23.3 g, Cholesterol 189.6 mg, Fat 16.1 g, Fiber 3.1 g, Protein 64.4 g, SaturatedFat 4.4 g, Sodium 217.6 mg, Sugar 1.7 g
More about "poulet roti roast chicken for the crock pot recipes"
HOW TO MAKE POULET ROTI | ROAST CHICKEN FRENCH STYLE
From thegoodlifefrance.com
Estimated Reading Time 3 mins
CROCKPOT SHREDDED CHICKEN {MAKE SHREDDED CHICKEN IN THE SLOW …
From wellplated.com
CROCK POT ROASTED CHICKEN - RECIPES THAT CROCK!
From recipesthatcrock.com
CROCKPOT MEALS WITH LEFTOVER CHICKEN - BEST OF LIFE MAGAZINE
From bestoflifemag.com
CROCK POT WHOLE ROASTED CHICKEN - REDHEAD CAN DECORATE
From redheadcandecorate.com
CROCKPOT WHOLE CHICKEN - EASY WHOLE CHICKEN WITH VEGETABLES …
From kristineskitchenblog.com
10 BEST CROCK POT CHICKEN ROTEL RECIPES - YUMMLY
From yummly.com
CROCKPOT ROASTED CHICKEN - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
FRENCH ROAST CHICKEN ~ POULET RôTI RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ROAST CHICKEN FRENCH-STYLE (POULET ROTI) - MON PETIT FOUR®
From monpetitfour.com
POULET RôTI (ROAST CHICKEN) | SAVEUR
From saveur.com
CROCK POT ROASTED CHICKEN - SERVING UP SOUTHERN
From servingupsouthern.com
EASY SLOW COOKER ROAST CHICKEN RECIPE | LIL' LUNA
From lilluna.com
CROCKPOT ROAST CHICKEN (JUICY CHICKEN WITH GRAVY ... - THE …
From theendlessmeal.com
SLOW COOKER WHOLE CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
10 EASY SLOW COOKER RECIPES WITH ROTISSERIE CHICKEN
From recipechatter.com
CROCKPOT WHOLE CHICKEN (SUPER TENDER & SO EASY!) - OH ... - OH …
From ohsweetbasil.com
HOW TO ROAST A CHICKEN IN A CROCKPOT - LOAVES AND DISHES
From loavesanddishes.net
EASY SLOW COOKER ROTISSERIE CHICKEN - THE CHUNKY CHEF
From thechunkychef.com
SLOW COOKER ROTISSERIE CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
SLOW COOKER "ROTISSERIE" CHICKEN - GIMME SOME OVEN
From gimmesomeoven.com
ROAST CHICKEN (MON POULET ROTI) -- BOUCHON - BIGOVEN.COM
From bigoven.com
BEST SLOW COOKER WHOLE CHICKEN - ROTISSERIE STYLE - DOWNSHIFTOLOGY
From downshiftology.com
CROCK-POT ROTISSERIE CHICKEN RECIPE
From crockpotladies.com
CROCK-POT ROASTED HERBED CHICKEN RECIPE
From crockpotladies.com
SLOW COOKER ROASTED CHICKEN - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
CRISPY SLOW COOKER CHICKEN - RECIPES THAT CROCK!
From recipesthatcrock.com
15 EASY CROCKPOT CHICKEN RECIPES TO MAKE FOR DINNER TONIGHT
From thespruceeats.com
CROCKPOT WHOLE CHICKEN | ROASTED CHICKEN IN SLOW COOKER
From cookeatpaleo.com
10 BEST ROAST CHICKEN CROCK POT RECIPES - YUMMLY
From yummly.com
POULET AU BEURRE COUP DE POUCE - PINTEREST.CA
From pinterest.ca
HOW TO MAKE CROCKPOT ROTISSERIE CHICKEN | EASY AND VERSATILE
From theleangreenbean.com
SLOW COOKER ROAST CHICKEN - RECIPETIN EATS
From recipetineats.com
JULIA CHILD'S ROAST CHICKEN RECIPE | TASTING TABLE
From tastingtable.com
HOW TO ROAST A WHOLE CHICKEN IN THE CROCKPOT - FAMILY FRESH MEALS
From familyfreshmeals.com
SLOW-COOKER WHOLE CHICKEN WITH POTATOES - PUREWOW
From purewow.com
BEST CROCKPOT WHOLE CHICKEN RECIPE - DELISH
From delish.com
POULET RôTI AU VIN ROUGE (ROAST RED WINE CHICKEN)
From thehappyfoodie.co.uk
CROCK POT WHOLE ROTISSERIE CHICKEN - THE COUNTRY COOK …
From thecountrycook.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love