Thursday, September 12, 2013

Slow Cooker Orange Rosemary Chicken

This was tasty, but really dry.  I guess I let it cook too long, but I only had it in for 8 hours.  It fell completely apart when I took it out of the crock pot, hence the terrible picture.  Maybe I'd like it better roasted in the oven.

Slow Cooker Orange Rosemary Chicken
from Paula Deen

1 3-4 lb roasting chicken
2/3 cup chicken broth
2 oranges, quartered, divided
1 medium onion, quartered
4 tbsp butter, softened
Zest of 2 oranges
2 tbsp fresh rosemary, finely chopped
1 tsp salt
1/2 tsp pepper
1/4 cup orange marmalade
2 rosemary sprigs
1 head of garlic
3 orange slices

In the bottom of a greased slow cooker, add chicken broth, 4 orange quarters, and onion.  In a small bowl, combine butter, chopped rosemary, salt, pepper, orange zest and marmalade.  Pat the chicken dry and salt and pepper the cavity.  Place the remaining orange quarters, garlic and rosemary sprigs inside the chicken.  Using your fingers, loosen the skin from the meat.  Place half of the butter mixture under the skin and rub the remainder of it on the skin.  Place the chicken on top of the orange quarters in the crock pot and lay three orange slices on top.  Cover and cook on low for 8-10 hours.

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