Tuesday, February 2, 2010
Lemon Herb Chicken in the crockpot
I did something different with this recipe. I decided to try out plastic liners for slow cookers. I haven't used them before because they are pretty expensive for what they are, but the large crockpot can be quite a hassle to clean, plus when you make a whole chicken there is usually some fat and bones left over and we could just toss it out.
This chicken did not come out as flavorful as Stephanie said hers came out on her blog. She raved about the flavor and I couldn't say the same. Next time I will dump on the seasoning. It looks like she used more lemon slices, although the recipe calls for 2 lemons which is also what I used. We ate this chicken for days on end, about 3 meals each and then I used the last of it to make a chicken pot pie which we ate for another 2 meals each, so 10 meals total.
One thawed and skinned whole chicken
A head of garlic
2 lemons (next time I will use 3 or 4)
salt and pepper
fresh rosemary (i used dried, maybe it makes a difference)
Place skinned chicken in crockpot, rub down with salt and pepper, place garlic inside the cavity and around the outside, cover with lemon slices and top with rosemary. Cook on low about 7-8 hours or more. Super simple!
This is also WW friendly, serves about 8 at 3 points per person (depends on size of the chicken)
Woot, I also completed task 48 on the 101 list, recording everything I ate for the month of January. The result was losing about 7 pounds this month, not terrible considering I didn't work out really. Another $10 to savings!