ROSEMARY CHICKEN & RICE (crockpot recipe)

INGREDIENTS
whole fryer
4" of fresh rosemary, broken into 1-2" pieces
diced fresh garlic
sea salt to taste

DIRECTIONS
I use about 5 cloves of garlic (4-7 depending on the size of the
cloves). You
can use as much as you like. Cover with water. Cook on high until noon,
then
turn onto low until dinnertime. Makes a very tender, juicy chicken.
Yum!!!

When just about ready to sit down, remove the chicken from the crockpot
and put
on a serving platter that you can cover. There will be more than enough
broth
for the rice, so you just transfer the amount of broth you need to a
pot on the
stove and add long-grain rice - either white or brown or a combination
of the
two per your preference (NOT processed stuff like Uncle Ben's or Minute
Rice).
Cook rice until tender. You can save the remaining broth for other
recipes,
give it to the dogs if you have any, or make gravy out of it and serve
it over
the rice and chicken.

Paula Archer
http://www.myheartwarmingcreations.com/CountryHeirlooms

"Paula" > wrote in message
oups.com...
> ROSEMARY CHICKEN & RICE (crockpot recipe)
>
> INGREDIENTS
> whole fryer
> 4" of fresh rosemary, broken into 1-2" pieces
> diced fresh garlic
> sea salt to taste
>
> DIRECTIONS
> I use about 5 cloves of garlic (4-7 depending on the size of the
> cloves). You
> can use as much as you like. Cover with water. Cook on high until
> noon,
> then
> turn onto low until dinnertime. Makes a very tender, juicy chicken.
> Yum!!!
>
> When just about ready to sit down, remove the chicken from the
> crockpot
> and put
> on a serving platter that you can cover. There will be more than
> enough
> broth
> for the rice, so you just transfer the amount of broth you need to a
> pot on the
> stove and add long-grain rice - either white or brown or a combination
> of the
> two per your preference (NOT processed stuff like Uncle Ben's or
> Minute
> Rice).
> Cook rice until tender. You can save the remaining broth for other
> recipes,
> give it to the dogs if you have any, or make gravy out of it and serve
> it over
> the rice and chicken.
>
> Paula Archer
> http://www.myheartwarmingcreations.com/CountryHeirlooms
>

Depending on the size of the crockpot -- what would be the size of the
"fryer." I guess, just buy one that you think will fit your pot?
Thanks for the inspiration.
Dee

Dee, I have a fairly large crock pot so I use a medium size chicken or
4 breasts... It makes a nice amount of left over also for lunch. I
have thought about trying this with turkey also, but not sure I would
like it as well. Seems turkey goes better with dressing...
Paula Archer

are you cooking on HIGH in the beginning to prevent spoilage and
potential salmonella?

--
rosie
http://www.codepinkalert.org/



"Paula" > wrote in message
oups.com...
> ROSEMARY CHICKEN & RICE (crockpot recipe)
>
> INGREDIENTS
> whole fryer
> 4" of fresh rosemary, broken into 1-2" pieces
> diced fresh garlic
> sea salt to taste
>
> DIRECTIONS
> I use about 5 cloves of garlic (4-7 depending on the size of the
> cloves). You
> can use as much as you like. Cover with water. Cook on high until
noon,
> then
> turn onto low until dinnertime. Makes a very tender, juicy chicken.
> Yum!!!
>
> When just about ready to sit down, remove the chicken from the
crockpot
> and put
> on a serving platter that you can cover. There will be more than
enough
> broth
> for the rice, so you just transfer the amount of broth you need to a
> pot on the
> stove and add long-grain rice - either white or brown or a combination
> of the
> two per your preference (NOT processed stuff like Uncle Ben's or
Minute
> Rice).
> Cook rice until tender. You can save the remaining broth for other
> recipes,
> give it to the dogs if you have any, or make gravy out of it and serve
> it over
> the rice and chicken.
>
> Paula Archer
> http://www.myheartwarmingcreations.com/CountryHeirlooms
>

Rosie, Yes start it out on high. I generally ready it and start first
thing in the morning~cooking on high until noon then turn it to low.
Paula Archer

"Paula" > wrote in message
oups.com...
> ROSEMARY CHICKEN & RICE (crockpot recipe)
>
> INGREDIENTS
> whole fryer
> 4" of fresh rosemary, broken into 1-2" pieces
> diced fresh garlic
> sea salt to taste
>
> DIRECTIONS
> I use about 5 cloves of garlic (4-7 depending on the size of the
> cloves). You
> can use as much as you like. Cover with water. Cook on high until noon,
> then
> turn onto low until dinnertime. Makes a very tender, juicy chicken.
> Yum!!!
>
> When just about ready to sit down, remove the chicken from the crockpot
> and put
> on a serving platter that you can cover. There will be more than enough
> broth
> for the rice, so you just transfer the amount of broth you need to a
> pot on the
> stove and add long-grain rice - either white or brown or a combination
> of the
> two per your preference (NOT processed stuff like Uncle Ben's or Minute
> Rice).
> Cook rice until tender. You can save the remaining broth for other
> recipes,
> give it to the dogs if you have any, or make gravy out of it and serve
> it over
> the rice and chicken.
>
> Paula Archer
> http://www.myheartwarmingcreations.com/CountryHeirlooms
>

Paula, please pardon my potentially stupid question, but, when you
remove the chicken from the crockpot, do you remove the skin and
the bones, before putting the cooked chicken meat on a serving
platter? I have little to no experience with boiling whole chickens,
other than as a way to make wonderful soup stock. But I assume
the fryer chicken will be falling of its bones, after hours in the CP.

Does one break up the cooked (and rosemary flavored) chicken
and serve it on top of the rice (cooked with the rosemary enriched)
broth? Or should I make a thickened gravy with the broth and
serve it over the chicken and rice?

How do you do this dish, for serving it, that is?

Thanks,

Paul (flunking Chicken 101, tonight!)

Paul, there is no stupid question. (Just stupid answers sometimes.) I
think this is preference. I do remove the skin and yes, by the point
in time you are ready to serve it, it has fallen off the bone. I
generally "chunk" the meat and mix it in with the rice after it is
tender then serve that way. However, I do like your suggestion of
making a thickened gravy with the broth to pour over the mixture... I
like to think of a recipe as "guidelines", I never follow them to the
"T" unless baking... I have added and taken away from this recipe
according to taste. I even use boneless, skinless most of the time.
Let me know which way you decide to serve it, with the gravy or not...
I will have to try that also! Good luck! And you didn't flunk! I
give you an A+ for creativity!
Paula