Meal Details:
Meal
0
2019-01-03
2019-02-02
Bake/Slowcooker
Thaw meal completely (we recommend thawing in fridge for 2-3 days). If you would like to only cook one chicken, only thaw one at this time. Slow Cooker: (chicken will be fall-off-the-bone tender, not roasted, using this method) Rinse and cut potatoes and carrots into pieces and place on the bottom of the crock pot. At this time, you could also add celery and onions if you have them on hand! Divide and insert butter underneath the breast skin of the chickens. Place chickens on top of the vegetables and evenly sprinkle spice mixture on top of the chickens. Cook on low for 4-6 hours or until an internal temperature of 165 F is reached. Oven: Preheat oven to 350F. Rinse and cut potatoes and carrots into pieces and place on the bottom of the roasting pan. At this time, you could also add celery and onions if you have them on hand! Divide and insert butter underneath the breast skin of the chickens. Place chickens on top of the vegetables and evenly sprinkle spice mixture on top of the chickens. Bake covered for 2 hours. Bake uncovered for another 30 minutes or until internal temperature of 165 F is reached. Enjoy! INSTANT POT INSTRUCTIONS: Thaw meal for best results. If you have a trivet, place it in the IP. Divide and insert butter underneath the breast skin of the chicken. If cooking from frozen, skip this step and dot the butter on top of the chicken (frozen will take longer to come to pressure and will take longer to cook). Rinse and cut potatoes and carrots into pieces and place on top of the trivet. At this time, you could also add celery and onions if you have them on hand. Place chicken on top of the vegetables, breast side up and evenly sprinkle spice mixture on top of the chicken. Add 1 cup of water for a 2-3 serving (or 1 ½ cups for a 4-6 serving). High Pressure Manual cook for 20-25 minutes and naturally release for 15 minutes. QR and remove the lid. If you prefer to have a crispier skin, place the whole chicken under the broiler for a few minutes until golden. You can choose to make drippings by removing the vegetables and adding a cornstarch slurry (1-2 Tbsp of cornstarch mixed with an equal amount of cold water and slowly stir into the sauce on the Sauté setting until thickened) to the liquid already in the IP. Adjust sauce with salt and pepper. Serve with potatoes and carrots and enjoy!
(BAKE/SLOWCOOKER) A traditional Sunday meal in our house - a whole chicken (2 chickens for a 4-6) is rubbed with a spice mixture that includes paprika, thyme, onion powder, garlic powder and rosemary. The chicken is roasted in your oven or slow cooker with seasoned potatoes and carrots. A classic meal that warms the entire house on a chilly winter day. Dairy & egg free. GLUTEN FREE. IP friendly. Keto friendly. We suggest serving with our Homestyle Stuffing - $7.
chicken
725cal
45.4g
14.6g
30g
50.1g
3.8g
241mg
673mg
3.8g
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