The first thing I tried is one I found from another blogger & I am so happy I found it. I have never cooked a whole chicken, and I can't lie, I happen to think raw chicken is nasty. A whole raw chicken, even worse. However, this recipe is super easy & super yummy (worth touching nasty raw chicken)!!
-1 Whole Chicken (Kroger is having super sales right now...4.5lbs for $3.00...no joke!)
-Morton's Natures Seasoning to taste
-2 Chicken Bullion Cubes
-New Potatoes
-Crock Pot (I love my CROCK POT!!!)
Season the chicken & put it in the crock pot. Add the two bouillon cubes & potatoes, set the CP to cook for 6 or 8 hours, and wait......
Now, I apologize for not taking any 'after' photos but I can assure you it was delicious, and the meat feel right off of the bone!!
While my chicken was cooking I decided to try a new cookie recipe. These are called Crinkle Cookies, but I think Crackle Cookies would be more appropriate. Regardless, I lovingly refer to them as Bobby/Chrissi cookies...
1 1/4 C all-purpose flour
3/4 C unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 C (1 stick) butter, unsalted, room temp.
1 C light brown sugar
2 large eggs
1/4 C confectioners' sugar
-Heat oven to 350° F.
-In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. -Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.
-With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated. -Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches apart.
-Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
-Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
-Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Not only do these cookies taste yumm-o, but they keep well for a while, which is always nice when you prefer soft cookies over crispy....
ENJOY :)
I have a whole chicken in my freezer right now!! I'll be making this recipe next week! Thank you for sharing
ReplyDeleteThis sounds like a great chicken recipe. I wonder if you could do it with turkey as an alternative. I confess I've never actually cooked turkey.
ReplyDeleteI meant one of those small turkey breasts; obviously a whole turkey would not fit (at least in my slow cooker!) :-)
ReplyDelete