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8 November, 2017

Lemon Herb Crockpot Chicken

Posted in : crockpot, dinner, easy, lemon on by : Jeanette Schramm Tags: , , , ,

I stumbled upon a video the other day of someone cooking an entire chicken in the crockpot. It was just a demo of what you could get away with sticking in your crockpot, so I didn’t see the end result or any of the process aside from a footnote for cook time, but I was certainly intrigued. When I went to the grocery store the next day, I picked up a whole chicken (which was, surprisingly, much cheaper than the package of breast meat next to it) and an onion. When I got it home and started prepping it, I began to wonder if it would actually fit in my crockpot (spoiler alert: it did).

The end result was a flavorful, tender chicken that required minimal carving effort, tasted phenomenal, and rendered a fantastic stock base. It made enough chicken for dinner for two, plus lunch for a couple of days! It’s a recipe I’ll definitely be making again, especially in the cold of winter. It’s a meal that yields so much for so little effort — definitely a keeper!

Ingredients
1 whole raw Chicken
1 tsp Rosemary
1 tsp Thyme
1 tsp Sage
1 tsp Oregano
1 tsp Black pepper
1/4 tsp Salt
1 Bay leaf
1 clove Garlic, minced
1/3 cup Vermouth
1 Yellow onion, quartered
4 Carrots, cut into sticks
1 Lemon, juiced

Remove the giblets from inside the chicken, scrape out the kidneys, rinse the bird well, and pat it dry. Combine all the spices but the bay leaf and garlic in a bowl and rub down the chicken with them. Stuff the bay leaf and a quarter of the onion inside the body cavity of the chicken. Combine the garlic and the vermouth and pour it into the bottom of the crock pot and place the chicken in after it. Separate and place the remaining onion on outside of the chicken along with the cut carrots. Squeeze the lemon juice over everything, cover, and cook on low for six hours.

To carve and serve the chicken, you don’t even have to take it out of the crockpot. Use a pair of tongs to hold the chicken in place while using a knife (I used a boning knife) to separate the breasts, wings, and legs (you can use this awesome visual guide for better instructions on how to carve a chicken). Serve with rice and greens, over a salad, or sliced thin and on a sandwich! When you’re done with the meat, remove and set aside or toss the carcass and place a colander or sieve over a bowl. Pour the juices into the sieve and collect the broth. Bag it in one cup portions and stick it in the freezer to save it for use in soups and gravies at a later date, or use it within the next few days for fresh soup stock!

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