Whole Chicken in a Slow Cooker

Materials

Rub Ingredients


• 4 tsp. salt
• 
2 tsp. paprika
• 
1 tsp. cayenne pepper
• 
1 tsp. onion powder

• 1 tsp. thyme
• 
1 tsp. white pepper
• 
1/2 tsp. garlic powder

• 1/2 tsp. black pepper

• 3-1/2 to 4-1/2 lbs roasting or fryer chicken

• 1 cup chopped onion, approx 1 medium to large onion

• 4-5 carrots, scrubbed, no need to peel, chopped in halves or thirds

• 4 celery stalks, cut in thirds

• 2 garlic cloves, peeled and smashed
• 
1 lemon quartered

Methods

1. Combine rub ingredients in a small bowl.
2. Remove chicken from packaging and remove neck and pouch with organs. Discard or reserve for later use in another recipe. Rinse chicken and pat dry with paper towels.
3. Rub garlic all over outside of the chicken. Put garlic inside the chicken. Rub the rub all over the outside and inside the chicken. Add quartered lemon to the inside of the chicken.
4. Place onions, carrots and celery inside the slow cooker. Place chicken on top of the vegetables. Cover slow cooker and cook chicken on low for 4-8 hours. (When I used a 4 lb chicken, it took about 6 hours. The time will depend on the size of the chicken and your slow cooker.) Cook until the internal temperature of the leg is at 160 degrees F or use a pop-up thermometer as the original recipe calls for.
5. Remove chicken and place in a 9x13 glass baking dish. Place baking dish in the oven under the broiler for about 4-5 minutes. Allow chicken to rest after removing it from the broiler for 5-10 minutes.

Reference

Little Kitchen: http://www.thelittlekitchen.net/2011/02/03/whole-chicken-in-a-slow-cooker/

Polenta with Kale and Mushrooms

Materials

(note often halve this)

• 1-1/4 lbs. kale, stemmed, cut into 1" pieces
• 4 c. whole milk (can substitute some of this for chicken broth)
• 3-1/2 c. water
• 2 c. polenta
• 1/2 tsp. salt
• 3/4 tsp. black pepper
• 4 oz. pancetta or bacon, coarsely chopped
• 4 oz. mushrooms (such as crimini, ester, and stemmed shitake), sliced
• 4 Tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 c. low-sodium chicken broth
• 2 Tbsp. chopped fresh thyme
• 1 Tbsp. grated lemon peel
• 4 Tbsp. unsalted butter
• 2/3 c. freshl grated parmesan cheese

Methods

1. Cook cake in a large pot of boiling salted water until tender, about 6 minutes. Drain.
2. Bring milk, water, polenta, salt, pepper to a boil in a heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
3. Meanwhile, cook pancetta in a large heavy skillet over medium-high heat until golden brown, about 3 minutes.
4. Add mushrooms and 2 Tbsp. oil to drippings in skillet. Saute until mushroom are tender, about 6 minutes.
5. Stir in Kala and Pancetta.
6. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes.
7. Stir in thyme, lemon pee, and 3 Tbsp oil. Season to taste with salt and paper.
8. Whisk butter and Parmesan cheese into polenta and divide among plates. Top with kale mixture.

Source

Epicurious. com

Pacific Coast Farmer's Market Association

Notes

Recipe (and ingredients!) from local farm near Half Moon Bay