Crockpot Roasted Chicken Poulet Roti A Recipe Inspired By Che

facebook share image   twitter share image   pinterest share image   E-Mail share image

CROCKPOT ROASTED CHICKEN (POULET ROTI - A RECIPE INSPIRED BY CHE



Crockpot Roasted Chicken (Poulet Roti - a Recipe Inspired by Che image

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

2 onions, peeled and cut into wedges
1 (4 lb) roasting chickens
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon pepper

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

CROCK POT ROASTED CHICKEN WITH ROSEMARY AND GARLIC



Crock Pot Roasted Chicken With Rosemary and Garlic image

I have done this recipe in the oven and slow cooker. It has a wonderful fragrant smell as you come through the door.

Provided by TishT

Categories     Whole Chicken

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 3

1 (4 lb) roasting chickens
8 sprigs fresh rosemary
4 -6 garlic cloves, halved

Steps:

  • Clean and dry the chicken.
  • Starting at the neck cavity, carefully loosen skin from the breast with you fingers.
  • Insert 2-3 garlic pieces and 2 springs of rosemary under the breast skin at the edge of the wings.
  • Continue pulling skin and insert 2 rosemary sprigs and 2 garlic pieces under drumstick skin.
  • Make a small slit in skin on each wing.
  • Insert a garlic piece and a rosemary sprig into each.
  • Insert 2 garlic pieces and 2 rosemary sprigs in body cavity, then tie the legs together Place the chicken, breast down in a large slow cooker.
  • Cover and cook on low 6-7 hours or until juices are clear when thick part of chicken is pierced with a knife. Remove chicken from slow cooker and discard garlic and rosemary.
  • Cut chicken and serve.

Nutrition Facts : Calories 424.9, Fat 31, SaturatedFat 8.8, Cholesterol 142.6, Sodium 133.2, Carbohydrate 0.7, Protein 33.6

CROCK POT ROASTED CHICKEN



Crock Pot Roasted Chicken image

Got this recipe out of an old library book and I tweaked it a bit to update the ingredients. It is SOOO easy, and elegant enough for a dinner party.

Provided by pies and cakes and

Categories     Poultry

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (3 -5 lb) roasting chickens
1 (16 ounce) bottle fat-free Italian salad dressing
1 cup lemon juice
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon lemon pepper
1 tablespoon original Mrs. Dash seasoning mix

Steps:

  • In a large ziploc bag, place chicken, dressing and lemon juice. Refrigerate overnight.
  • Place chicken in crock pot, discard leftover marinade. Mix all spices and sprinkle over all sides of chicken.
  • Set on low and cook for 6 hours. Drain juice and chicken will pull easily apart.
  • Serve with rice or potatoes and a salad or vegetable and some crusty bread.

Nutrition Facts : Calories 546.2, Fat 36.2, SaturatedFat 10.3, Cholesterol 162.7, Sodium 3175.7, Carbohydrate 15.1, Fiber 1.5, Sugar 11.8, Protein 39.2

CROCK POT ROASTED CHICKEN



Crock Pot Roasted Chicken image

The final product is a tender, fall of the bone chicken. This is a good summer recipe, when you don't want to heat the house by using an oven.

Provided by Cullinaryjudge

Categories     Whole Chicken

Time 33m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons hard margarine or 2 tablespoons butter
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley flakes
1/4-1/2 teaspoon poultry seasoning (or to your own taste)
4 cups day old bread, cubes
3 1/2 lbs roasting chickens
2 teaspoons liquid gravy browner

Steps:

  • Stuffing: Melt butter or margarine in frying pan.
  • Add onion and celery.
  • Saute until soft.
  • Remove from heat.
  • Mix in salt, pepper, parsley, and poultry seasoning.
  • Add bread cubes.
  • Toss well.
  • Wrap mixture in foil, leaving an opening at the top.
  • Chicken: Brush chicken with gravy browner, this is a must.
  • Place in 5-quart slow cooker.
  • Place foil pouch over chicken legs.
  • Cover slow cooker.
  • Cook on LOW for 8-9 hours or on HIGH for 4-4 1/2 hours.
  • Make gravy with juice from chicken if desired.
  • Stir stuffing before serving.

POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT



Poulet Roti (Roast Chicken) for the Crock Pot image

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

3 -4 lbs whole chickens
2 teaspoons dried thyme
1 teaspoon rosemary
2 fresh garlic cloves, minced
1 teaspoon pepper
3/4 teaspoon salt
2 tablespoons olive oil
chicken broth
salt and pepper
1 tablespoon cornstarch
1/4 cup cold water

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

POULET RôTI (ROAST CHICKEN)



Poulet Rôti (Roast Chicken) image

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

1 (4 lb) roasting chickens (at least 4 pounds preferred)
2 -3 teaspoons dried thyme
1 -2 teaspoon rosemary
2 -3 teaspoons garlic granules (or powder) or 2 fresh garlic cloves
1 teaspoon pepper
3/4-1 teaspoon salt
olive oil (optional)

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

More about "crockpot roasted chicken poulet roti a recipe inspired by che"

CROCKPOT ROASTED CHICKEN - ACCIDENTAL HAPPY BAKER
crockpot-roasted-chicken-accidental-happy-baker image
Web 2022-04-27 Place 5-6 small foil balls into the bottom of your slow cooker and then place the chicken on top of the balls so it's suspended above the bottom of the crockpot. Cover and cook on high 4-5 hours or on low for 6 …
From accidentalhappybaker.com


POULET RôTI (ROAST CHICKEN) RECIPE - RECIPEZAZZ.COM
Web 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 …
From recipezazz.com


POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT RECIPE
Web Directions: How to Make Poulet Roti (Roast Chicken) for the Crock Pot In a small bowl, mix together the thyme, rosemary, minced garlic, pepper, salt and olive oil. With your …
From menuiva.com


ROASTED CHICKEN (POULET ROTI) RECIPE - EASY RECIPES
Web Become a master of classic French roast chicken with the help of Julia Child's recipe for poulet roti, fit with plenty of butter. Preheat the oven to 425°. Sprinkle the inside of the …
From recipegoulash.cc


CROCKPOT ROASTED CHICKEN POULET ROTI A RECIPE INSPIRED BY CHE …
Web 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 …
From homeandrecipe.com


SLOW-COOKER ROAST CHICKEN RECIPE - LIFEMADEDELICIOUS.CA
Web 2018-06-04 Place chicken on top of vegetables. 3. In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper. 4. Use hands to coat the …
From lifemadedelicious.ca


CROCKPOT ROASTED CHICKEN POULET ROTI A RECIPE INSPIRED BY CHE …
Web Crockpot Roasted Chicken Poulet Roti A Recipe Inspired By Che Best Recipes with ingredients,nutritions,instructions and related recipes ... Main Dish; Appetizers; Events. …
From amazingcookingguide.com


CROCKPOT ROASTED CHICKEN (POULET ROTI - A RECIPE INSPIRED BY CHE
Web 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 …
From recipenode.com


CROCKPOT ROASTED CHICKEN POULET ROTI A RECIPE INSPIRED …
Web Cover and cook on high 4-5 hours or on low for 6-8 hours or until the chicken is cooked through to a minimum temperature of 165 degrees when tested. Nutrition Facts : …
From tfrecipes.com


POULET ROTI (ROAST CHICKEN) FOR THE CROCK POT RECIPE - FOOD.COM
Web Jan 31, 2013 - 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 over Pinterest
From pinterest.com


POULET RôTI||THE TASTIEST & JUICIEST FRIED CHICKEN||A TRADITIONALLY ...
Web On todays episode i am sharing our Traditional Updated Gambian Inspired Fried Chicken.Fried chicken originated from west Africa.Hence the reason why we do no...
From youtube.com


POULET ROTI A L'ALGERIENNE (ALGERIAN ROAST CHICKEN) RECIPE
Web This is a traditional roast chicken dish from Algeria. The sauce is a combination of onions, garlic, mustard, balsamic vinegar, and cayenne pepper. When I have time, I prepare the …
From test.element.allrecipes.com


POULET ROTI A LALGERIENNE ALGERIAN ROAST CHICKEN BEST RECIPES
Web Ingredients: 1 (4 lb) roasting chickens (at least 4 pounds preferred) 2 -3 teaspoons dried thyme; 1 -2 teaspoon rosemary; 2 -3 teaspoons garlic granules (or powder) or 2 fresh …
From wiki-recipes.info


Related Search