Slow-cooked "Rotisserie" Chicken

I bought one whole chicken a few weeks ago. It sat on the freezer until yesterday. I couldn't decide how to cook it. I don't wanna cut it into pieces, I'm not good at doing that. And then I thought, might as well cook the whole chicken. I love rotisserie chicken that we can buy in the store. Its like "lechon manok" back home. I especially like the lechon manok from 'Andok's'.  It is so yummy and so tender, the meat almost falling out of the bone.

Rotisserie is a way of cooking where chicken or other meat is skewered and cooked slowly while being rotated over a fire or oven. And since I can't do that at home, I will just use a slow cooker and then broil in the oven to brown the skin. I hope it will turn out good, not as delicious as Andok's or the rotisserie chicken we can buy from the store, but hopefully good enough to eat.  Lol..

The procedure takes hours. If you wanna cook it today, you have to thaw the whole chicken the night before. Most recipes I checked uses alumininum foil rolled into a ball as "beddings" on the bottom of the pot. But I think using vegetables instead will make it more delicious. You can use any vegetable you have in your fridge.

Here is the recipe for my slow cooked rotisserie chicken.

Ingredients

"Bedding" for the bottom of the pot

3           pcs             medium potatoes, peeled and quartered
3           pcs             carrots, peeled and cut in 3pcs
1           pc               onion, roughly chopped
1           pc               small cabbage, roughly chopped
3           pcs             bay leaf
1           tsp              anise seeds


Rub mixture

2          tsp               salt
2          tsp               garlic powder
1          tsp               cayenne pepper
1          tsp               ground black pepper

2          tbsp            butter
1          pc                lemon, sliced

Procedure

1.  Mix all the rub mixture

2.  Wash the chicken, dry with paper towel. Rub with butter and then lemon.  Place the lemon and butter inside the cavity of the chicken.

3.  Rub the chicken with rub mixture. Tuck in the wings. Tie the legs.

4. Place the "bedding" mixture on the bottom of the slow cooker.

5. Place the chicken on top of the "bedding" mixture.  This will prevent the chicken from sitting on its juices while its cooking.

6.  Cook on high for 4-5 hours. Maybe 8 hours on low.

7. Once cooked, rub more with butter and broil in oven for 10 minutes at 450°F to brown the skin.

8. Serve with rice or mashed potatoes.  Enjoy!!

The chicken was good, the skin is a little spicy because I probably put too much cayenne( I sprinkled more aside from the rub mixture). It was a wrong move.  Next time I will stick to just the rub mixture.  But the meat was tender and juicy. It was falling off the bone.  Sophie loved it. Not bad for my first "rotisserie" chicken..