Easy Roasted Chicken (Crock Pot Style)

You know those times when you want to have roasted chicken, but you've got other things to do, or maybe it's too hot to heat up the oven, (or maybe you want to conserve energy).  Here is the way I make my roasted chicken.  It is so moist, delicious, easy, and just falls off the bones.

You will need:
1 whole chicken
aluminum foil
salt
pepper
old bay seasoning

Make 3 or 4 balls of aluminum foil, (about golf ball size).  This will go in the bottom of your crock pot for the chicken to sit on, to keep it up out of the drippings.  If you have a small metal rack insert - even better.

 Remove the neck and gizzards from the inside of the chicken, and pat the exterior dry.  I like to then tuck the wings under the chicken, (I think it helps support the chicken and gives a nice presentation).

 Give the inside and outside a generous sprinkling of salt and pepper.  I like to use sea salt, (sometimes kosher salt), but even table salt is fine.  Just make sure to season the chicken well.

 Generously sprinkle the old bay seasoning all over the chicken.

 Now set the chicken in the crock pot on top of the aluminum foil balls.  Cover and cook until the chicken is done, (about 3-4 hours on high or 4-5 hours on low).  I like to use a thermometer to check the internal temperature to make sure it done.

Side note:  because chicken is so versatile.  I like to cook two at once in my crock pot.  That way I can use one that night, and have an extra chicken ready to use later in the week for another dish, (i.e: tacos, chicken enchiladas, chicken pot pie, Oriental chicken salad, chicken noodle soup, chicken sandwiches, chicken salad, etc., etc.)  There are hundreds of ways I can use cooked chicken, and this saves me so much time, having a chicken already cooked.

So it's been about 3 1/2 hours and my chicken is done and ready to go.

You will notice, in the bottom of the pot, you have very little drippings.  Even thought this chicken is very moist, I am going to make a nice sauce from these drippings.   First I strain off most of the fat and the large pieces of chicken.

Pour the strained drippings into a small saucepan.

 Next I add some flour and mix it in to thicken up the drippings.

I add some salt and pepper, along with a little thyme.   Then over medium high heat I continuously stir the sauce.

 I Let the sauce come to a boil for a couple of minutes, (this removes the flour taste).  Be sure to stir often so it doesn't burn or stick to the bottom of the pan.  The sauce will reduce and thicken up slightly.

Now add 1 teaspoon of butter, (this will brighten up the sauce).

Add a small handful of chopped parsley, (fresh is best - but if you only have dried that's OK).

Remove from heat and stir well to melt the butter and stir in the parsley.

 Give it a little taste for seasoning.  Does it need a pinch more salt or pepper?  Now you have a wonderful sauce to layer over your chicken, mashed potatoes, or whatever you are serving with your roasted chicken.

Tonight, I'm serving fresh carrots from my garden, a tossed salad with homemade dressing, and roasted chicken with a spoonful of sauce over the top.

Enjoy.!