Ingredients:
- 4-5 pound whole chicken
- 1 tablespoon brown sugar
- 1 tablespoon all spice (not a typo, I used a whole tablespoon!)
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 3 limes, juiced (about 1/3 cup)
Directions:
-
Use a 6-quart slow cooker. Skin the bird as much as you can (or don't.
it's your choice.) and place it into the slow cooker. I prefer to cook
my chickens upside down, to keep the breast meat as juicy as possible.
Make sure all the giblets, neck, etc. are out!
- In a small mixing bowl, combine the brown sugar and dry spices. Rub this
spice and sugar mixture all over the bird, inside and out. Pour on the
lime juice.
- Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness
with a meat thermometer, or cut in to make sure the meat is no longer
pink. Usually the bird falls completely apart--which is great. Moist,
juicy, wonderfully-flavored meat.
- Serve warm.
Note: serves 4 to 6, optional; serve with lime wedges for a bit of extra citrus flavor.
Original Recipe: crockpot365.blogspot
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