CROCKPOT, ROASTED WHOLE CHICKEN

Crockpot, Roasted Whole Chicken image

Provided by Kathey Jo Hickey-Van Otten

Categories Roasts

Time 5h15m

Number Of Ingredients 14

1 whole chicken-frozen or not
1 Tbsp sweet basil
1 Tbsp black pepper
1 Tbsp poultry seasoning
3 Tbsp soft butter
1 tsp kosher or sea salt
1/2 tsp crushed red peppers
chicken brown gravy ingredients:
1 Tbsp cornstarch or more if needed
1 tsp kosher or sea salt
1 tsp black pepper
2 c chicken juice or more-can add cup water if not enough juice
1/2 c small cut up green onions
1/2 c grated pepperjack cheese, can use your favorite

Steps:

1. Take the whole chicken, if frozen, will take abt 4 hours in the crockpot. If not frozen, cook about 2 hours in the crockpot. Do not add water to the crockpot, the liquid from the chicken will serve as the juice.
2. When moving chicken from crockpot to baking pan,I used my cast iron skillet, and rub the whole chicken with the soft butter. Crush with fingers each of the seasonings between your fingers as you spread it over the chicken,AFTER YOU RUB IN THE BUTTER.
3. The oven should be at 350 degrees, and bake for 1 hour. It comes out nice and brown as well as crispy. It is very moist inside too, and not dry.
4. Cut up in pieces and serve on each plate. Sometimes will place on a bed of sticky or even fried rice, and cover with chicken brown gravy which is made from the juice of the whole chicken.
5. CHICKEN GRAVY: Juice from chicken will be a couple of cups. Use same skillet as the chicken was roasted in. Add all the ingredients and mix well. Add more cornstarch if needed. Use whisk to mix it all up as it is cooking. The heat should be medium high, cooks faster and thickens better. Once it does thicken, turn off the stovetop and keep stirring with whisk until it is as thick as you want it. Remove from stove to another burner that is off. Spoon over the chicken and rice, can top with grated pepperjack cheese or another kind you like. Top with small chopped green onions as garnish...