Rosemary, Garlic and Lemon flavors combine to make this crocked chicken moist, delicious and of course, freezer friendly for other quick 15-minute meals. It makes perfect chicken salad sandwiches, wraps or whatever your heart desires. We love to have it straight off the bone the first night and crock the carcass for crock pot chicken stock. The leftover chicken is saved in a quart freezer bag for a future meal. Southwest crock pot chicken is another great option for future Mexican meals.
My best tip is to crock the carcass a second time using the boiled chicken broth recipe for another round of free broth. I stretch out a whole chicken, including the broth for six to eight meals {chicken at least twice and the broth at least four times or more depending on how much the recipe calls for}. Now that’s frugal cooking!
Ingredients:
- 1 whole chicken, thawed, rinsed with giblets removed
- 4-6 Garlic cloves, smashed with the side of a chef knife
- 1 lemon sliced
- Rosemary sprigs, fresh or dried
- olive oil for drizzling
- salt and pepper to taste
Directions:
- Prep the chicken by loosening the skin on top of the breast.
- Slide garlic, lemon slices and rosemary under the skin.
- Sprinkle salt and pepper to taste.
- Flip the entire bird over with the breast against the crock pot. This allows the juices to go to the breast side. It’s more flavorful and tender.
- Crock until internal temperature is 180 degrees. I have a new crock pot with a probe that shuts off automatically. Use a probe to prevent over cooking and a dry bird.
How will you serve your crocked chicken?
