Easy Crock Pot “Rotisserie Style” Chicken and Awesome Brown Stock

The Culinary Cave Dad here.  Did you know that most (many) store bought rotisserie chicken is loaded with sodium, sugar and often soy?  Yeah, nasty stuff.  I have also had a lot of you ask for easy chicken recipes or time savers, this one is not only both, it’s a money saver too.  One chicken and handful of veggies gets you multiple meal uses for the chicken plus quarts of delicious, rich, chicken bone broth to use or drink as you see fit.  Most of the cooking time is unattended and you end up with perfect results every time.  This recipe was inspired by the many versions of this dish we’ve tried over time.  This one is the one we call our own.  The chicken picture is before cooking so you get that rotisserie look by the spice rub.  The stock pic below is after simmering for about 8 hrs.

IMG_1717

Easy Crock Pot “Rotisserie Style” Chicken and Awesome Brown Stock

Spice Rub (suggested – play with your favorites)

Blend together:
1 1/2 tsp kosher salt (use less for finer-grain salt)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano (thyme and rosemary work well too as does a blend of all)
1 tsp chili powder (I like anchco but a blended chili powder works too)
1 tsp fresh ground black pepper
1 tsp paprika (smoked or half and half adds a nice touch)

For Chicken

1 3-4 lb bird
2-3 carrots, scrubbed, topped and tailed and cut into 3” lengths
2-3 ribs celery, scrubbed, cut into 3” lengths
2 small onions – quartered
1 lemon pierced (optional)
2-20 cloves of garlic (optional)

 

In a large Crock Pot (preferably oval shaped):

  1. Put carrots and celery and one of the onions on the bottom along with any of the organ meats and neck that may have come with the chicken.
  2. Tuck chicken wing tips back.
  3. Stuff onion and optional lemon and garlic in center cavity of chicken (I don’t often do the lemon or full garlic but maybe a couple of cloves).
  4. Place chicken into crock-pot on top of veggies.
  5. Rub bird with olive oil
  6. Cover bird with all of spice blend
  7. Put lid on crock-pot and set on high for 5 hours.

For us, we generally make this chicken to use throughout the week so we let it cool covered in loose foil then disassemble the bird, reserving all of the bones and skin.  Also save the veggies and any accumulated liquid from the cooking to add to the stock.

 

For Awesome Brown Stock

IMG_0191

Bones, skin, veggies and accumulated broth from bird
 
3 scrubbed carrots, roughly chopped
3 scrubbed celery, roughly chopped
1 onion, quartered, leave skin on
2 cloves garlic, smashed, leave paper on
2 Tbs Apple Cider Vinegar (we love Braggs)

Herbs are flexible to what you have and can be dried too just reduce the amount you use

2 bay leaves
1 sprig rosemary
5 sprigs thyme
1 handful parsley
1 handful chives
2 tsp dried basil
2 tsp salt
12-20 peppercorns

 

  1. Preheat oven to 400 deg.
  2. Lightly coat jellyroll pan with olive or coconut oil and place bones, skin, previously cooked veggies and organ meat (toss lemon if used) on the pan.
  3. Roast bones turning occasionally for 30-40 minutes until they are a nice golden brown color.
  4. Put bones in 8 qt stock-pot, with freshly cut veggies, herbs, reserved stock from original cooking. – Note: You can also do this in a crock-pot and leave it go for more than 24 hrs.
  5. Pour boiling water into roasting pan (about a cup or two), let sit to loosen the brown bits, scrap up and dump into pot (you want to do this step – plus it makes clean up easier).
  6. Fill pot with water to cover everything (an inch or so below the rim).  Bring to a boil, reduce heat, add ACV then let simmer for 6-8 hours or so.  Topping off with boiling water occasionally to keep level constant.  Again if using crock-pot, run it on low for 24 hours or so, also keeping the liquid level constant.
  7. Drain the stock out through a colander or sieve (better) into another pot.  Discard the ick.   The purists skim the foam and keep the stock from getting a little cloudy, I have a family to spend time with too and the flavor doesn’t change.

Voilà! A rich brown stock for use the rest of the week as well.  May need to check for seasoning but we make it a little under seasoned on purpose and adjust in the final use be it soup or whatever.

 

Updated 9-17-2013

Copyright © 2013 “The Culinary Cave Dad”

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30 comments to Easy Crock Pot “Rotisserie Style” Chicken and Awesome Brown Stock

  • THIS looks absolutely, perfectly SCRUMMY, Dave, thanks!

  • Amanda

    In crockpot now. Looking forward to trying it. Seem strange not to add any water to the crock.

    • Paul Lussier

      Hi Amanda,

      How did turn out? I know it seems strange not to add any liquid, but, as you’ve probably discovered by now, there’s a lot of liquid in the chicken itself that ends up coming out.

      I hope you enjoyed it!

      –TCD

  • Amanda

    Came out great, just needed to spice it up for my soup I used it for. Making another batch in the crock now.

  • Do you put the bird in breast up or down?

  • Breast side up, fold the wings under the bird.

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  • Jennifer

    Do you think that about 10 hours on low instead of 5 hours on high would work okay for the chicken? Should I add a little bit of water to begin with since it would be going for longer?

  • The chicken and veggies will render a pretty significant amount of juice that you’ll want to save btw. That said, I have not tried the longer time and suspect the chicken may become a little drier regardless of any additional moisture but I’d try it. Most crock recipes are interchangeable between the low for longer and high for shorter temps. If you try it, let us know how it comes out!

  • I read somewhere that if you ball up 3 sheets of aluminum foil and place them under the chicken as it cooks the bottom doesn’t get soggy/greasy.
    Just a thought.

    • Hi Claudia,

      Great thinking! I was just thinking about this issue the other day. I was thinking maybe some kind of wire rack or stand. But aluminum foil would work quite well. Or maybe even some of those really small, 4oz mason jars would work too, so you’re not wasting aluminum foil every time.

      Thanks for the suggestion! I hope you enjoy this recipe, it’s delicious!

      –TCD (aka PaulL)

  • I’m curious, does roasting the bones enhance the flavor of the stock? I have never done this. Of course, I’m super busy with three very young kids and kind of lazy, too! :) I always just throw the bones and organ meats back in the crock pot and fill it up with water and veggies for the stock.

    • Hi Sarah,

      Great question! There are many who do indeed claim that roasting the bones enhances the flavor of the stock. But I (TCD) have never actually done this myself. PaulA (a.k.a. Culinary Cave Dad) I believe does do this. My stock is made by mostly following the recipe in Practical Paleo by Diane Sanfilippo. I slightly modify her recipe a bit by adding more garlic, celery, and a ton of onions. I’ve added carrots before too, but they seem to make the broth a little bitter.

      Someday, when I’m not feeling my normal lazy self, I may try roasting the bones. But until then, rest assured that your “lazy broth” is just as nutritious as making it with roasted bones. And if it tastes good to you, then who cares :)

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  • Ardelle

    Tried the chicken tonight. Wonderful! Nice and moist. Am currently doing the stock. It’s cooling on the back deck in the snow. Looks delicious – although a bit greasy.

    • Hi Ardelle,

      Thanks for swinging by our cave! I’m really glad you enjoyed this recipe, I know it’s one of PaulA’s family’s favorites!

      The stock will have some fat in it. As it cools though, the fat will rise to the top and form a “fat puck” which you will be able to easily remove. If the stock is from a pastured, free-range bird you can safely use that fat for cooking, otherwise feel free to discard it. The stock will make a delicious base for chicken soup later, or, it’s incredibly delicious to drink directly. I often have a mug of warm bone broth in the morning. It’s tremendously nutritious stuff and a great way to boost your immune system naturally. The broth contains lots of very beneficial nutrients and minerals, specifically calcium!

      Enjoy! And thanks again for stopping by!

  • Cilla

    Hi TCD,
    How does the skin turn out? I love my oven roast chicken mainly for the crispy brown skin. Does it come out soft/soggy?

    • Hi Cilla,

      I believe the skin comes out soft, but not soggy. I don’t actually remember. However, if/when you try this, an simple trick to crisp up the skin is to remove it from the crockpot and toss it in the oven under the broiler for 10-15 minutes. Watch it carefully though, the broiler has that magical ability to turn even the moistest of foods in to smoking ash in a nano-second if not watched :)

      I have not tried this method with this recipe, but I do use this method with my crockpot pulled pork and it works wonderfully! If you try it, please report back and let us know!

      Thanks for stopping by The Cave!

  • Camie

    can I change the cook time from 5 hours to 8 or 9 by changing the temp from high to low on my slow cooker? Thanks so much! The rotisserie style chicken recipe is out of this world!

    • Hi Camie,

      You certainly can! I don’t think it changes the flavor too much, but the longer cook time might dry it out a little. If you’re concerned about being able to turn it on before you leave the house in the morning and having it done when you get home, but not leaving it on high for 8-9 hours, I’ve come up with a trick that works really well for me.

      I bought a wall-lamp outlet timer. I plug the crockpot into that and figure out what time I’m going to be home at night, then back that up by, in this case, 5 hours, and set the start time to whatever that time worked out to be. I set the stop time to whatever time I want to eat at, or will arrive home at. Voila. Instant delayed cooking, and no risk of over-cooking!

      I hope that helps! And thanks so much for stopping by The Cave!

  • It does come out soft. When I make this chicken I am usually making it for the meat to be used in other dishes throughout the week. I roast the skin with the bones (and snack on the skin) and then make the stock with all of that and keep the fat with it. If I am making a whole chicken for just for dinner, I generally will also roast it.

  • Heather

    Just wondering how a person gets the chicken out of the crockpot without it falling apart so it can be put in the oven.. when ever I do a chicken in the crock pot it is impossible to take it out in one piece.. What am I doing wrong… lol

  • Do a quick Google search of Turkey Lifters – I use those not just for the chicken but for any roast/bird done in a deeper pan.

  • Heather

    Awesome thanks for the tip. Will try this recipe for sure..

  • Careful on using foil, especially if you have any acid in the chicken like lemon. I purposely pulled foil out of the preparation method because of that. The veggies should keep everything high enough but the bird will always be a little more moist than if done in a conventional oven. This recipe is designed to make chicken for use in other things like soups, stir fries, salads, etc. I will roast the bird in an oven if it is going to be the star of the main meal.

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