Cooking for Studly: In Progress

My roast chicken and potatoes are in the sixth hour of slow cooking. The odors emanating from the crockpot are seriously mouth watering. Since I could no longer resist the instruction manual’s admonition against lifting the lid, I did so very briefly. Mmmmmm.

The chicken is tender and appears to be as potentially tasty as it looks. Now is the time my anxiety kicks into high gear. In my limited cooking experience I tend to screw a meal up in the final stages of cooking. So the time is ripe for doing something ill-advised.

I never know what form the screw up will take–over cooking? Under cooking? Dropping said meal? Realizing too late that the instructions were continued on another page that I didn’t read? Opening the lid one too many times? Oh yes, I’ve done them all, and more.

Damn! I opened the lid again, but I need input. How does it look to an experienced cook? I wish I had an “add aroma” button on the iPad.

Studly should be home around 5 p.m. Eastern time. I’ll cook corn and put together a salad to complete the meal. And just for good measure, I’ll have a fortifier, or two, ready. Tell me, white whine or Blue Moon or both? I think both.

What’s the old adage, “Cooking Lasts, Kissing Don’t”? I’m planning on puckering up anyway, just in case the cooking goes awry.

Here’s the recipe:

Slow Cooker Roast Chicken and Potatoes
Serves 4

1 whole chicken, skinned (4-5lbs.)
4-5 garlic cloves (Studly doesn’t much care for garlic, so I used only 2)
1 onion, quartered
4-5 golden potatoes
2 tsp. Kosher salt
1 tsp. Paprika
1 tsp. Onion powder
1/2 tsp. Dried thyme
1 tsp. Italian seasoning
1/2 tsp. cayenne pepper
1/2 tsp. black pepper (I used freshly ground pepper because I feel chef-like turning the grinder.)

1. Scrub potatoes, prick with fork, wrap in foil, and place in bottom of slow cooker.
2. Clean, skin, and rinse chicken; pat dry.
3. Stuff cavity with onion and garlic.
4. Combine seasonings and rub over chicken.
5. Place chicken over potatoes, breast down.
6. Cook on high 4-5 hours or on low for 8 hours.

Because I’m really slow at prep work, I got the chicken ready last night, and let it hang out in the fridge wrapped in foil. I sure hope that was ok.

Peace, People!

Author: nananoyz

I'm a semi-retired crazy person with one husband and two cats. View all posts by nananoyz