One of the beautiful things about a crock pot, to steal a line from
Ron Popeil, is that you can "set it, and forget it." And when you have four kids demanding your time and attention all day, that is a pretty important asset. Just throw the ingredients into the crock pot in the morning, turn it on, and by dinner time, everything's done! And of course, the added bonus is that you get the wonderful smell of dinner wafting through your house all day, tingling your taste buds with anticipation.
I had gone out and bought a whole chicken to cook for New Year's Day, and decided to use the crock pot. The only problem was that I needed a recipe.
Leave it to Emeril and the Food Network to fill the bill.
Now to me, this is not your typical Emeril recipe:
- It's not kicked up too many notches.
- He's not using the 36 or so cloves of garlic that he normally uses to get the crowd going.
- There's no pork fat to rule here.
- And there's really no way you can do a lot of "BAM!!"
But there is a reason for that - this recipe doesn't need it.
Of course, cooking in the crock pot guarantees that you will have a moist and tender chicken just falling off the bones. But what makes this recipe special is the thickened pan juices. The flavor is just incredible!.
And, even better, this recipe is GFCF without any substitutions!
We made just a couple of minor changes to the recipe, based on what we had around the house. We used a Tbsp of minced garlic instead of the fresh garlic, and a Tbsp of dried thyme instead of the fresh. We also used a tbsp of lemon juice in place of the fresh lemon. Based on what we made, I can only imagine how good it would taste with the fresh ingredients.
This recipe is simple and delicious. Sorry there is no picture - you will just have to use your imagination, or make it yourself. Just "set it, and forget it!" And you won't regret it.
You can check out Emeril's original recipe here.
INGREDIENTS
1 whole chicken, 3 1/2 to 4 pounds
kosher salt
fresh pepper (we used black pepper)
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 Tbsp minced garlic
1 Tbsp dried thyme
1 Tbsp lemon juice
4 tsp cornstarch
Rinse the chicken inside and out under cool running water, and pat dry.
Season chicken with salt and pepper inside and out and place in crock pot.
Scatter the onions, celery, carrots, garlic, thyme, and lemon juice over the top of the chicken.
Cover and cook on High for 6 hours.
Remove the chicken and vegetables from the crock pot, and pour the accumulated juices into a saucepan. Dissolve the cornstarch in 2 tsp of water and whisk into the juices. Bring to a boil and cook about 4 to 5 minutes until thickened. Season with additional salt and pepper to taste.
We served this with rice and a salad. Nicholas and Olivia chose to have the crock pot veggies instead of the salad and thought them to be delicious as well.
I had gone out and bought a whole chicken to cook for New Year's Day, and decided to use the crock pot. The only problem was that I needed a recipe.
Leave it to Emeril and the Food Network to fill the bill.
Now to me, this is not your typical Emeril recipe:
But there is a reason for that - this recipe doesn't need it.
Of course, cooking in the crock pot guarantees that you will have a moist and tender chicken just falling off the bones. But what makes this recipe special is the thickened pan juices. The flavor is just incredible!.
And, even better, this recipe is GFCF without any substitutions!
We made just a couple of minor changes to the recipe, based on what we had around the house. We used a Tbsp of minced garlic instead of the fresh garlic, and a Tbsp of dried thyme instead of the fresh. We also used a tbsp of lemon juice in place of the fresh lemon. Based on what we made, I can only imagine how good it would taste with the fresh ingredients.
This recipe is simple and delicious. Sorry there is no picture - you will just have to use your imagination, or make it yourself. Just "set it, and forget it!" And you won't regret it.
You can check out Emeril's original recipe here.
INGREDIENTS
1 whole chicken, 3 1/2 to 4 pounds
kosher salt
fresh pepper (we used black pepper)
1 medium onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
1 Tbsp minced garlic
1 Tbsp dried thyme
1 Tbsp lemon juice
4 tsp cornstarch
Rinse the chicken inside and out under cool running water, and pat dry.
Season chicken with salt and pepper inside and out and place in crock pot.
Scatter the onions, celery, carrots, garlic, thyme, and lemon juice over the top of the chicken.
Cover and cook on High for 6 hours.
Remove the chicken and vegetables from the crock pot, and pour the accumulated juices into a saucepan. Dissolve the cornstarch in 2 tsp of water and whisk into the juices. Bring to a boil and cook about 4 to 5 minutes until thickened. Season with additional salt and pepper to taste.
We served this with rice and a salad. Nicholas and Olivia chose to have the crock pot veggies instead of the salad and thought them to be delicious as well.