cybergranny
10-07-2001, 06:07 AM
I love the ease of a whole chicken -- and the thriftiness! In this recipe, we skin a whole chicken (it takes just a minute), then marinate it for 15 minutes in lime juice and Mexican spices. Once everything goes in the crock and with the skin removed it's virtually fat-free -- naturally! This is a terrific dish all year round, but this tangy lime taste is especially good in summer, when it's far too hot to consider roasting a chicken in the oven.
1 whole chicken
5 cloves garlic, peeled
3 limes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon ground dried chile, preferably pasilla or other dark red chile powder
1/2 teaspoon salt
1 carrot, sliced in 1-inch lengths on the diagonal
1 onion, sliced in half then into rings
2 stalks celery, sliced on the diagonal in 1-inch lengths
1. Rinse the chicken under running water, rubbing to remove bacteria. Skin the chicken by pulling the skin off with your hands, using a knife if needed. I chop off the end of the wings and then the meaty parts skin comes off easily. I save the ends in the freezer for stock.
2. Stab the chicken about 20 times all over with a fork and place in the crock pot. If you have a mini-chopper or hand blender, add the garlic to the chopping bowl and process until chopped. Squeeze in the juice from the limes and process with the cumin, oregano, thyme, chile, and salt. Rub this mixture all over the chicken, pouring any excess into the pot. Let marinate for 15 minutes.
3. Place the carrots, onion and celery in the sides of the pot around the chicken. Put the lid on the pot and set on high. Cook at this setting for two hours and reduce to low for 4 more hours. Or, if you aren't going to be home, start on low and cook it for 8 hours at that setting.
Makes 4 absolutely hugh servings. 5 points per serving. I cut the serving size in half and add one or two of the following side dishes for a filling dinner of about 6 to 7 points depending on my choices.
Serving Suggestion: The chicken will have a nice, red-yellow color from the spices. Serve it with the vegetables and juices. Cornbread, tortillas, rice and beans are all excellent sides for this dish.
1 whole chicken
5 cloves garlic, peeled
3 limes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon ground dried chile, preferably pasilla or other dark red chile powder
1/2 teaspoon salt
1 carrot, sliced in 1-inch lengths on the diagonal
1 onion, sliced in half then into rings
2 stalks celery, sliced on the diagonal in 1-inch lengths
1. Rinse the chicken under running water, rubbing to remove bacteria. Skin the chicken by pulling the skin off with your hands, using a knife if needed. I chop off the end of the wings and then the meaty parts skin comes off easily. I save the ends in the freezer for stock.
2. Stab the chicken about 20 times all over with a fork and place in the crock pot. If you have a mini-chopper or hand blender, add the garlic to the chopping bowl and process until chopped. Squeeze in the juice from the limes and process with the cumin, oregano, thyme, chile, and salt. Rub this mixture all over the chicken, pouring any excess into the pot. Let marinate for 15 minutes.
3. Place the carrots, onion and celery in the sides of the pot around the chicken. Put the lid on the pot and set on high. Cook at this setting for two hours and reduce to low for 4 more hours. Or, if you aren't going to be home, start on low and cook it for 8 hours at that setting.
Makes 4 absolutely hugh servings. 5 points per serving. I cut the serving size in half and add one or two of the following side dishes for a filling dinner of about 6 to 7 points depending on my choices.
Serving Suggestion: The chicken will have a nice, red-yellow color from the spices. Serve it with the vegetables and juices. Cornbread, tortillas, rice and beans are all excellent sides for this dish.