One of the many reasons I love cooking chicken in the crockpot is because the meat always turns out moist and juicy. Unfortunately, the skin also always turns out mushy and unappetizing. Is it possible to have juicy chicken and crispy skin? I have found that yes, you can have crispy skin and juicy chicken!
How to have crispy skin on your crockpot chicken
Go ahead and cook your chicken in the crockpot. When it is ready to eat, simply transfer your chicken to a rimmed baking dish and stick it in an oven preheated to 500 for about 15 minutes or until the skin is golden and crispy. Rotate the chicken as needed to ensure even crisping.
Good chicken falls apart when you remove it from the crock. This makes it difficult to transfer the chicken to the baking dish. Manger a trois suggests making an aluminium foil sling for the chicken. Simply line the crockpot with the foil so that the foil hangs over the edges of the crock. When the chicken is ready, remove the chicken by lifting the sling. Lay the aluminium foil sling out flat in a rimmed baking dish and place in the oven.
Generally, I try not to cook with aluminium foil since aluminium gets into the food and there seems to be a connection between aluminium and alzheimer’s disease. I save this technique for special occasions. For our typical dinner, if the chicken falls apart, I simply roast the pieces as they are. Works for me!
Here are some of my favorite crockpot whole chicken recipes for the crockpot:
- Rotisserie Chicken in the CrockPot Recipe
- Lemon Herb Roasted Chicken in the CrockPot Recipe
- Mojo Chicken in the CrockPot
- Orange, Honey and Cumin Roasted Chicken (OK, so this one isn’t a crockpot recipe, but next time I make it it’s going to be in the crockpot!)
Why store bought chicken is more tender than pastured chicken
For many reasons, I try to only buy locally pastured chicken. The only down-side of cooking unprocessed chicken is the meat often turns out dry. Have you noticed that farm raised chicken is dryer than store bought chicken?
If you look closely, you will notice that store-bought chicken has a note on it that says something like “contains up to 15% chicken broth.” Sometimes the word “enhanced” is used. What exactly does that mean? It means the meat was injected with a solution of water, salt, sodium phosphates and/or other additives in order to make the meat more juicy. Bleck! If you cook and eat the store bought chicken without seasoning it with salt, you will consume 25-36% of your daily sodium limit.
If the thought of ingesting the manufacturer’s processed salt cocktail doesn’t disturb you, maybe the damage to your wallet will.
With injections totaling 15% or more of the meat’s weight, a 7-pound enhanced chicken might net only 6 pounds of meat. Do the math: At $2.99 per pound, you’ve paid a premium of up to $0.45 per pound for added salt and water. Each year, this costs Americans about $2 billion, according to the Truthful Labeling Coalition, a trade group started by poultry producers who want to put an end to misleading labels on enhanced products. Source: Local Harvest
Maybe farm raised, pastured chicken isn’t that expensive after all?