Having cooked chicken on hand provides a base for a number of easy summer meals. When it is too hot to even think about cooking on the grill, let alone in the oven, I cook my chicken in my crock pot. The recipe book that came with my Rival Crock-Pot (which may have been a gift at a bridal shower where chicken salad sandwiches were served....) has the following recipe for roast chicken :
Roast Chicken or Hen
3-4 pound roasting chicken (I often use chicken breasts, either with the bone or boneless, of various weights)
Salt and pepper
Parsley
Basil or tarragon (optional)
Butter
Thoroughly wash chicken and pat dry (patting dry assures good browning). Sprinkle cavity (or pieces) generously with salt, butter, pepper, and parsley. Place in crockpot; dot chicken breast with butter. Sprinkle with parsley and basil or tarragon if using. Cover and cook on High 1 hour then turn to Low for 8-10 hours.
Let chicken cool. Cut into slices (for chicken sandwiches) or chunks (for chicken salad). Store in refrigerator. Chunked chicken can be frozen for use in salad.
Easy Chicken Salad
Mix chicken chunks with mayonaise, using the amount your family prefers. (I prefer my chicken salad with only enough mayo to hold everything together.) If desired, mix in:
- celery
- grapes
- walnuts
- dried cranberries
- onion
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