Slow-Cooker Rotisserie-Style Chicken

This is a favorite and it has great left over benefits. Not only is any chicken left over good, but the broth that comes from it has a fantastic flavor. The broth has been cooked down enough that it is condensed broth, one you can add a bunch of water. I will put it in a jar and freeze it for soup another day.

Also, the bones from this chicken make a fantastic broth as well. It has been well seasoned so the flavor is delicious. Recipe for that is at the bottom of this post.



1 (4-5 pound ) whole chicken     This recipe calls to skin the chicken. I have done it both ways but, it is actually really good skinned.

The rub:

1. 2-3 tsp. Kosher salt
2. 1 tsp paprika
3. 1 tsp onion powder
4. 1/2 tsp dried thyme
5. 1 tsp Italian seasoning
6. 1/2 tsp cayenne pepper (Sometimes I add more or less depending on our mood. If you follow this amount it isn't hot).
7. 1/2 tsp. black pepper

• Clean up the chicken and discarding skin (if desired) and inner stuff. Washing the chicken very well. (I usually use a crock pot bag for this recipe too. Otherwise spray the inside of the crock well).
• Mix all of the rub ingredients together in a bowl. After mixing it up rub down the chicken very well.
• Place chicken, breast down, into the crock.
• Put 3-4 cloves of garlic inside of the chicken as well as pieces of quartered onion.
• Add potatoes on top if desired. 
• DO NOT ADD WATER!
• Cover and cook on high for 4-5 hours or on low for 8 hours. (check if on low after 7 hours. All crocks cook different).

Making Broth with the left over bones from this recipe.

I usually try to throw the bones back into the same crock after dinner is over with my saved bits of celery and older carrots I save from grocery day when I clean all of the veggies. Add pieces of onion and garlic, maybe a few more spices and fill the pot up with clean water. Then let it cook on low all night. Next day I let it cool down. Then stick it in a big bowl and put it in the fridge to let the fat come to the surface to skim (There isn't very much fat from this broth because the recipe for the chicken is skinned. Still has a great flavor). Then put it in juice jugs that I have left over and washed out. Stick them in the freezer for more broth.


I will try to add a picture after dinner tonight.

Buttermilk Griddle Cakes

I do use quite a bit of buttermilk as I get older. It  seems to have such a richer flavor. I just keep a quart in the fridge. It keeps way after the date on the carton.

Here is the recipe my family loves. Especially my husband. I usually double it.

1 cup all-purpose flour                                                                   2 tsp. sugar
1/2 tsp. salt                                                                                     1 egg
2 tsp. baking powder                                                                      1 cup thick buttermilk
1/4 tsp. baking soda                                                                       1/4 cup melted shortening (I usually use
    1 splash of vanilla                                                                        butter but, coconut oil is surprisingly
                                                                                                        very good. Not overwhelming at all.)

1. Mix together flour, salt, baking powder, baking soda and sugar into the mixing bowl.
2. Measure buttermilk, beat up the egg into the buttermilk. Add vanilla.
3. Pour Milk and egg all at once into flour mixture. 
4. Beat up until smooth. 
5. Then add shortening, and beat again. (I just use a fork. It doesn't take but a few strokes.)
6. If batter is too thin add more buttermilk, if too thin add flour.
7. Pour batter into pancakes onto hot griddle (300-325) or med. heat pan. I usually grease the pan for the first few then it doesn't seem to need it.)
8. Flip each pancake when the sides of pancake seem to look set or dry, and if the bottom is golden.
9. Don't over cook. 
10. Serve immediately. 
11. Or Put in a casserole dish with a lid into an oven set at 250 degrees until rest of breakfast is ready. 

We serve ours with honey. My Grandaddy would call us Yankees though.
I couldn't get a picture (maybe I'll put one on later) because, we ate them too fast.

Drop Dumplings for Chicken and Dumplings

My family loves a good Chicken and dumplings. But, I will put dumplings on top of other things sometimes as well. Things like soup, or left over chicken in a broth. Here is a good recipe I use.

1 1/2 cups all-purpose flour                                              3/4 cup milk
3 1/2 tsp. baking powder                                                    chopped or dried parsley, if desired
1/2 tsp. salt                                                                       Put on top of a stewed chicken or soup. Must be  
                                                                                         at least 3 cups of broth to make some gravy left                            
                                                                                         after dumplings are done.

1. Sift flour, measure with the baking powder and salt into the mixing bowl.
2. Add milk all at once and stir with a fork rapidly until well blended. Now would be the time to add parsley.
3. Drop by teaspoonfuls on top of stewed chicken or into the pot of hot boiling broth.
4. As soon as all dumplings are in the pot, cover and boil moderately for 12 minutes without uncovering. 
5. Check for doness with a toothpick. If it comes out clean then it is done.

I will often make up chicken that I have cut into pieces cooked quickly in a little olive oil, sauteed. 
Then sautee the veggies; carrots, celery, onion, maybe broccoli. Then add broth and put it all together. Then cook the dumplings on top. 
This is a quick and easy chicken and dumpling soup.

Buttermilk Buscuits

We love these biscuits. They are so tasty. MMMMM.

2 1/2 cups all-purpose flour                                                1tsp. salt
1 1/2 tsp. baking powder                                                     1/3 cup shortening (butter, softened)
1/2 tsp. baking soda                                                            1 cup buttermilk

1. Sift flour, measure and resift 3 times with the rest of the dry ingredients, into a mixing bowl. (I don't usually sift but, maybe once). 
2. Cut in the shortening. (I use my hands. I've never been very successful with a pastry cutter).
3. Stir in buttermilk with a fork.
4. When thoroughly mixed, turn onto a floured board, knead 8-10 times, and roll out from 1/2 to 3/4 inch thick.
5. Cut with a floured biscuit cutter or glass, and place on a greased baking sheet (I use a pizza stone). 
6. Could brush the tops with melted butter.
7. Bake in  a 450 degree oven for 10-15 minutes. 
8. Makes 14-16 2 1/4 inch biscuits.