The Best Roast Chicken
November 1, 2010 § Leave a comment
This chicken is moist, flavoursome and so simple it’s not even funny.
I use my Slow Cooker for this and usually roast a free range organic chook and then use it for 3 meals: shredded on pizza, cubed in risotto and then finally I use the bones to make a stock. Alternately you can drain the “juice” that comes from it when it’s finished cooking, add some cornflour to it so it thickens up and becomes a gravy to have with a roast.
What ya do:
- Grab your chicken, pat it with some pepper and salt on both sides. Then cut a lemon in half, and pop that up it’s bum. Then peel 3 garlic cloves and pop 2 in there as well and one in the crock bowl. Add 3 sprigs of thyme and place them in the bowl too. Then douse the whole chicken with some Tamari (gluten free style soy sauce).
- Turn the slow cooker to low and cook like this for 6-8 hours. If the chicken you are roasting is partially thawed cook it on high for half the time and then low for the remaining.
- To use the chicken in a meal like a pizza I turn the slow cooker off and carefully pour the chicken into a colander to drain. It will most likely fall apart as you do this but that’s OK. Let it cool for half an hour before you begin to pick the meat off as this makes it much easier.
The chicken will keep for up to 4 days in the fridge. It’s great in salads, sangas, risottos, pizzas, pastas…. possibilities are endless!
I hope you enjoy this recipe. I really love cooking it. 🙂