Crockpot Roasted Chicken Poulet Roti A Recipe Inspired By Che

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POULET ROTI (ROAST CHICKEN FRENCH-STYLE)



Poulet Roti (Roast Chicken French-Style) image

Classic roast chicken made with fresh herbs, butter, garlic, and lemon.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 1h55m

Number Of Ingredients 9

3.5 lb whole chicken, , skin on
2 sprigs of thyme
1 sprig of rosemary
1 sprig of sage
1 large clove garlic
1 lemon, vertically cut into quarters
1 1/2 tsp table salt (divided)
freshly ground pepper
olive oil (or melted unsalted butter)

Steps:

  • Preheat the oven to 375°F. If you're going to add the herbs on top: remove the leaves from the thyme, rosemary and sage. Use a sharp knife to mince these herbs into fine pieces. Use your knife to mince the garlic clove as well before combining the minced garlic and minced herbs together. Temporarily set aside next to your cut up lemon quarters. If you're using whole herbs, simple preheat your oven and skip the rest of this step.
  • Rinse and remove any giblets from the inside of the chicken. Thoroughly pat dry the chicken using paper towels.
  • Drizzle olive oil over (or melted butter) over the chicken, using your hand to rub the oil all over the surface of the chicken (including its wings and legs). Flip the chicken over and repeat on the backside.
  • Sprinkle 3/4 salt tsp all over the breast side of the chicken, including its wings and legs. Then sprinkle 1/4 tsp salt into the inside cavity of the chicken, before flipping the chicken over and sprinkling another 1/2 tsp of salt all over the backside of the chicken.
  • Grind some fresh ground pepper over the backside of the chicken, then flip it over and grind some pepper over the breast side.
  • Gently stuff the inside cavity of the chicken with the lemon quarters. If using minced herbs, cover the breast side (including legs and wings) of the chicken with the herb/garlic mixture. If using whole herbs, simply place the herbs and garlic clove in the inside cavity of the chicken as well. If you're stuffing the chicken with herbs, you can use twine to tie the chicken legs together to keep the cavity shut (optional).
  • Grab a 9" by 11" baking dish and slightly grease the bottom of the dish with some oil or butter. Place the chicken into the dish (breast-side facing up), and place in the oven to bake.
  • Bake the chicken for 1 hour and 30 minutes at 375°F or until a food thermometer reads 165°F when inserted in the thigh area and breast area. Loosely cover the chicken with a sheet of foil and let it rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 475 calories, ServingSize 4 Servings

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

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



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.

DJEDJ MECHOUI (ALGERIAN POULET ROTI/ROAST CHICKEN)



Djedj Mechoui (Algerian Poulet Roti/Roast Chicken) image

This recipe comes from Farid Zari, who adapted his traditional way of spit roasting chicken to roasting it in his Los Angeles oven. He advises that the spices are a matter of personal taste--use what you like. He says the method does approximate the really crispy skin that he remembers from Algeria, but stresses that the quality of the chicken makes a huge difference, saying that at home in Algeria all the chickens were organic, free range and very fresh, and suggests that a soak in a salt water bath overnight would improve a run-of-the-mill supermarket chicken. Interestingly this cooking method follows the basic French method for roasting a bird -- and, after all, there is some cross-cultural history there.

Provided by Chef Kate

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (3 -4 lb) roasting chickens
2 lemons, halved
2 large garlic cloves, minced
3 tablespoons unsalted butter
1 tablespoon seasoning, mixed (she recommends a mixture of sumac, sesame, cumin, coriander and fennel seeds, ground)
1 1/2 tablespoons coarse salt
coarse salt
fresh ground pepper
olive oil
3 -4 sprigs thyme

Steps:

  • Pre-heat oven to 450°F.
  • Place the chicken on a rack in a roasting pan and slide your fingers under the skin of the breast and thighs to loosen/separate it from the flesh.
  • Mash the garlic with the salt, using a fork or a mortar and pestle.
  • Work the garlic/salt paste into the butter and then work in the spices; using your fingers, spread the spiced butter into the cavities between the skin and the flesh of the chicken.
  • Squeeze the juice of one lemon over the chicken; sprinkle with salt and pepper.
  • Season the cavity with salt and pepper and place the four lemon halves and the thyme inside.
  • Roast the chicken breast side down for 15 minutes.
  • Turn the chicken breast side up and reduce the oven temperature to 350 degrees.
  • Baste frequently, using additional water and olive oil as needed.
  • If the skin begins to brown too soon, cover with foil (but remove the foil about 15 minutes before the roasting time is up).
  • The chicken should be done in about 90 minutes; the skin between the breasts and the legs should become almost transparent, the legs should move easily in the socket, and any juices should be clear.
  • Let rest before carving.
  • Strain excess fat out of the cooking juices and squeeze in some lemon juice for a lovely flavor.
  • Note: Zari suggests serving with orange salads dressed with pomegranate vinaigrette and carrot salads dressed with lemon, cumin and olive oil.

SLOW-COOKER ROAST CHICKEN



Slow-Cooker Roast Chicken image

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

2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon dried parsley flakes
1 teaspoon pepper
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon rubbed sage
1/2 teaspoon chili powder
1 broiler/fryer chicken (4 to 5 lbs.)

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.

POULET ROTI WITH WILD MUSHROOMS



Poulet Roti With Wild Mushrooms image

From Chef Rozanne Gold, a classic French roast chicken with a wonderful bonus--a mushroom sauce to die for, enhanced, if you like, with a bit of port wine. Delicious with a merlot or a white burgundy.

Provided by Chef Kate

Categories     Whole Chicken

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (4 lb) roasting chickens, preferably organic, free range
1 cup porcini mushroom
4 tablespoons unsalted butter, cold
coarse salt
fresh ground pepper
1/4 cup ruby port (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Wash the chicken and pat it dry with paper towels.
  • Save the neck and gizzards, except for the liver.
  • Salt and pepper the chicken evenly and sprinkle salt and pepper in the cavity.
  • Soak the dried porcini in 2 cups of very hot water for 20 minute Drain them, saving the soaking water.
  • Saute the mushrooms in 1 tablespoon of the butter for 3 to 4 minutes.
  • Fill the cavity of the chicken with the sauteed mushrooms.
  • Truss the chicken and rub it with 1 tablespoon of butter.
  • Place the chicken, breast side down, in a heavy, shallow casserole and roast for about 20 minutes.
  • Reduce the oven temperature to 375 degrees, turn the chicken on its side and roast another 15 minutes.
  • Turn the chicken on its other side, roast another fifteen minutes, then turn the chicken breast side up, and finsh roasting for a total of about 1 1/4 hours ( skin should be golden and crisp, leg should move easily in its socket, and any juices should run clear)basting often (at least each time you turn it).
  • Meanwhile, put the gizzards and neck in a small pot with 1/2 cup water and the mushroom liquid, strained through a fine sieve.
  • Bring to a boil, lower the heat, and simmer 20 to 25 minutes until the liquid is reduced to 1 1/4 cups.
  • Pour the liquid through a strainer and discard the gizzards and neck.
  • Remove chicken from the oven, untruss, and put on a platter.
  • Scoop the mushrooms out of the chicken and put them in the roasting pan with the reduced mushroom juices and the port if you are using it. Reduce by one third.
  • Add salt and pepper to taste and whisk in 2 tablespoons cold butter until the sauce emulsifies.
  • Cut the chicken as desired and cover with the wild mushroom sauce.

Nutrition Facts : Calories 738.5, Fat 58, SaturatedFat 20.6, Cholesterol 244.4, Sodium 201.7, Carbohydrate 0.6, Fiber 0.2, Sugar 0.4, Protein 50.9

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