Recipe: Crock Pot Chicken
Over the years I’ve regularly come across recipes for roast chicken that call for bunging the whole bird into a crock pot and just letting it go for four or five hours, and although I find nothing to quibble with in terms of the labor involved (next to none), I have up to now shied away from this approach mostly on principal. To me, the crackly skin and pan drippings of an oven roasted bird are among its main attractions.
Also, most crock pot recipes rely on spice rubs for flavor, and I just can’t seem to go there. I know people love them and the food cognoscenti swear by them, but in my experience they disappoint, usually because they are overly salty, inedibly spicy or both. Three bites into the Moroccan lamb and I’m parched and coughing, leaving me with no alternative but to wash it all down with vast oceans of beer, which – in addition to being an integral part of the backyard grilling experience – is the only cure for the double header of excessive salinization and digestive conflagration. Trust me, no good can come of that.
Just ask the nice folks who invited us over for a barbecue last year and ended up having to help Mr. Slattern wrestle me into the car at three AM sobbing about the ’03 ALCS and ranting about “that-pussy-Alex-Rodriguez-and-his-asshole-buddy-Jeter.” Needless to say, we were not invited back and subsequent letters of apology were returned to sender. I suspect our hosts may have since left the state. I was also informed that a lesser man would have considered that behavior to be grounds. Point taken.