Normally, I throw my whole chickens into the crockpot on low for 4-6 hours depending on if I want it falling off the bone or not. Sometimes I make chicken tacos out of it and serve with tortillas, cheese, onions, salsa, etc. Other times, I use the juices to make a quick gravy by thickening with cornstarch as directed on the package and serve with noodles or mashed potatoes. Minimal work, hearty meal.
I cannot remember how I found this recipe for Easy Rotisserie Chicken from Mom’s Small Victories last week. I did a lot of blog hopping and sharing the Comment Love with some of my SITS-ters. But, how I found is irrelevant. The idea is so simple and brilliant that I pulled the chicken I had picked up for $0.69 a pound out of the freezer and made it the next day. It came out beautifully! The trick? A bundt pan. It is kind of like Beer Can chicken for those of us that don’t usually have cans of beer around the house.
My only critique is that it really isn’t a “rotisserie” chicken because it doesn’t spin around on a spit over a fire. It is just a roasted chicken, but a delicious one none the less.
I added my own seasonings and used some organic fingerling potatoes that I got on the clearance rack for $1 and some carrots and onions instead of the sweet potatoes and sweet onions she used. My whole dinner was about $5. Yeah me!
And I skipped the last five minutes of broiling for color because J was hungry and wanted to eat NOW!!!! That five minutes meant my picture wasn’t as pretty, but it potentially prevented a meltdown, so it was a sacrifice I had to make.
One note of caution. Be sure to put the Bundt pan on a cookie sheet! Otherwise, the juices from the chicken will drip through the hole in the Bundt pan onto the bottom of the oven creating copious amounts of smoke that will set off your fire alarm. Yes, that was experience talking there.
Until next time, happy eating.
Check out more great recipes and idea at Wine’d Down Wednesday.