Healthy Rotisserie Chicken in a Crockpot
Actually the verdict has not been reached!
As you know, we have written a lot about rotisserie chicken and whether or not it is healthy. Overall, it is generally healthy but if you have any food sensitivities, beware.
These chickens are treated with a mixture of spices and stuff before they are sent to the stores. Chicken broth is one of the ingredients used in this process. One the surface, chicken broth sounds fine. The problem is that they don’t tell you what went in to the making of the chicken broth.
As we found out the hard way, there was either gluten or corn starch in the last rotisserie chicken we picked up at a grocery store. I read somewhere that COSTCO rotisserie chickens were gluten free. I checked the ingredients last night and they too use that vague ingredient: chicken broth.
So I am on a quest to make rotisserie chicken from scratch. The problem: I don’t have a rotisserie do-hicky. I have looked at them online and may end up purchasing one but for the mean time I will improvise.
I found a recipe that I have modified and am trying in the crockpot!
Our nutritionist told us about Coleman chickens and that we could purchase them at COSTCO. So last night on our weekly COSTCO food run I picked up a couple of whole chickens. Now you have to realize that I think I have purchase a whole chicken maybe 5 times in the past 25 years!
I mean really, frozen chicken fingers used to be my preferred way of purchasing chicken from the store. I graduated to chicken breasts but now need to stretch myself to the whole chicken. Since we are trying to eat “healthy” chicken – no antibiotics, no hormones, no preservatives, etc – you are talking about more expensive chicken. Therefore buying a whole chicken is a cheaper way to go.
Here is what I did:
- Put on surgical gloves (You know those thin plastic gloves your throw away when finished. I’m sorry but I don’t like handling chicken with my bare hands.)
- Remove the plastic wrap and may sure there was nothing hiding in the cavity of the bird.
- Optional: remove the skin (for this experiment, I removed the skin; not all of
if but a major portion)
- Mix up some herbs and seasonings (NOTE to SELF: Do this first so I don’t have to go through two pairs of gloves.)
- Onion salt
- Cayenne pepper
- Chili pepper
- Dry Mustard
- Some where between 1/2 teaspoon to heaping teaspoon, depending on your preferences. (Remember – we can’t have pepper – which I love.)
- Cut up some onion, garlic and celery – stuff these in the cavity. (I have around 3-5 garlic cloves, 1/2 a red onion and one celery stock and it was about right.)
- Get those gloves out and start rubbing the spice mixture all over the bird. Stuff the cut up vegetables into the cavity and place the bird in the crockpot. Now I was a little confused about whether to place the chicken belly down or breast down. I put it breast down.
- Liquid?? One of the recipes I read said no liquid and I wanted to give that a try – so it went in dry. Put on the lid and we’ll see what we get in 8 hours on a low setting.
- Throw away the gloves… )
Come back in a few day and I will post the results.
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