Fauxtisserie Chicken

Grocery store rotisserie chicken is one of my favorite grab-and-go meals, but it can sometimes come at a premium price.  (I've paid $6.99 for a small chicken before! Oh, the price of convenience.)  Wanna customize the size and flavor of your chicken?  At a rock-bottom price?  The next time you see whole chickens on sale, pick up a few and stash some in your freezer--but not before you make Fauxtisserie Chicken.  All you need are a few ingredients, a slow cooker, and some wait time.  Prep time is quicker than two shakes of a lamb's tail, so let's get started!


Fauxtisserie Chicken (from Our Best Bites)

1 chicken, small enough to fit in your slow cooker
salt-based seasoning (I used this.)
6 peeled garlic pods

Place 3 or 4 balls of aluminum foil in the bottom of your slow cooker insert.  The foil will keep the chicken from sitting on the bottom and stewing in its juices.  {My chicken was crazy juicy, because by the end of the cook time the whole insert was nearly filled with liquid.  I used a turkey baster and removed over 2 cups of liquid around hour #6.  You may or may not have to do this, depending on your bird. Sure, you could leave it in there, but then you'd have stewed chicken.  We're going after a "rotisserie" style.  Don't be concerned about the chicken drying out--it's perfectly juicy!}

Rinse and dry chicken.  Insert garlic pods underneath the skin - 2 each on either side of the breast and 1 each in the legs, or wherever you're able to fit them.  Sprinkle chicken very liberally with seasoning on all sides.  Be sure to get under the wings and legs!  Place chicken in slow cooker insert, breast side up.  If the legs are flailing about, truss them with some kitchen twine or unwaxed, unflavored dental floss (I keep a spool in my knife drawer!  Handy for slicing cinnamon roll dough and cheesecakes, too).  

Place the lid on slow cooker and cook on LOW setting for 7-8 hours.  That's it!  (Unless you need/want to siphon off excess juices)