Monday, January 11, 2010

crockpot roast chicken - a tip

Today I made roast chicken in the crockpot for dinner. Now, you'd think after seven hours in the crockpot, the darn thing would be done, but it wasn't. We were in a bit of a hurry to eat (I get home just an hour and a half before hubby goes to bed), so I cranked the oven up to 400 degrees, put the chicken in a baking dish, and stuck it in for 15 minutes.

Not only did the chicken finish cooking, but the skin turned a BEAUTIFUL golden brown! Normally roast chickens come out of the crockpot looking, well, like my legs around February. Pasty white. This doesn't really matter to us, because we don't eat the skin, but if I was to ever make one in the crockpot for company, this is exactly what I would do! It was gorgeous!

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