SRS - the next time you roast a chicken in your corckpot try this - coat the chicken with a little olibve oil and rub all over. Then Spinkle one packet of Good Seasons Italian Dressing mix (the dry kind in the pouch) all over said chicken. Stuff the cavity with an onion. Toss in some peeled carrots cut in half, some peeled taters cut in half, A parsnip or turnip peeled and cut in large sections, one small can of drained black olives, set the thing however you set it and walk away. When done, you will have a zesty roasted chicken and sweet roasted root veggiesthat soak up lots of that yummy seasoning. Save the liquid to use as gravy. yum yum yum yum. I used to do this in the oven and call it Chicken Inez after Inez Sepe who taught me the recipe. Over the years Chicken Inez devolved into "Chicken Italiano". Lemon-Thyme Roasted Chicken: You can do the same basic thing but use 1/2 cup of lemon juice mixed with 1/3 cup of your best oilve oil or roasted garlic olive oil and 3 tablespoons of freshly chopped thyme. Stuff the inside of the chicken with a couple of bunches of parlsey and pour half the oil mixture inside the chicken and rub the rest on the outside of the chicken. Toss in some of the peeled root veggies as before and roast in crockpot or oven. If you want more lemon flavor, zest a lemon or two and put the zest inside the chicken. You get the most wonderfully arpmatic roasted chicken ever!
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