If I had a dime for every time I’ve made a recipe that calls for a rotisserie chicken, I’d have enough to buy a truckload of whole fryers and make rotisserie-style chicken myself.
Buying a whole fryer is one of the very best values I think you can get for feeding your family. You get white meat, dark meat, breast meat, legs, thighs, everything…because you get the whole shebang. This week, whole fryers are on sale, so take advantage and stock up. You can freeze them before you cook them, or you can freeze the meat after you prepare it rotisserie-style in your slow cooker, no actual rotisserie needed. The meat is great for tacos, enchiladas, casseroles, chicken salads and almost anything else you can imagine.
Even better, preparing rotisserie-style chicken is easy to do, and it won’t heat up your whole house. Goodness knows it’s hot enough in the South without turning on your oven.
1 whole fryer, about 5 lbs
2 Tbs butter, softened
2 Tbs paprika
1 Tbs garlic salt
1 Tbs onion powder
1 tsp black pepper
Rinse fryer and pat dry with paper towels. Rub the chicken with butter. In a small bowl, mix the paprika, garlic salt, onion powder and pepper together. Sprinkle over the chicken, patting gently to help the spices adhere to the chicken.
Place chicken in the slow cooker on low for 8 hours, or on high for about 5 hours.
Serve as a whole rotisserie chicken, or shred the meat for use in other dishes.
Nutritional Information: Calories Per Serving: 576, Calories from Fat: 217, Fat: 24 g (8 g Saturated Fat), Cholesterol: 260 mg, Sodium: 266 mg, Carbohydrates: 3 g, Fiber: 1 g, Sugar: 1 g, Protein: 83 g.
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