Hello, my name is Lulu and I’m a chicken-a-holic. I didn’t grow up this way…or did I? Growing up we would have chicken at least 2-3 times during the work week. “The cackling chicken” my mother would say. It conjures up a less than appetizing meal. My mother who was constantly dieting, would only eat chicken breast and my sister needed something versatile to dunk in buckets of ketchup. The best part was walking into our home on a very cold day and smelling the chicken freshly out of the oven. The smell of chicken schmaltz (fat) is the most aromatic and alluring smell in culinary history. Today, in my household we also eat this at least once a week due to the ease of making via the crockpot. However, this recipe ensures that no matter how you roast the chicken, that it still comes out moist stuffed with citrus. There is nothing else that compares to working all day than to come home this roasted chicken having cooked low and slow over 8 hours. What’s even better is walking into your home to celebrate a dinner that’s already made. Eureka!
1 whole Chicken for Roasting (5-6 pounds)
1 large whole lemon/lime or orange
2 tablespoons olive oil
1 tablespoon kosher salt
1 tsp black pepper
Twine
Crockpot OR Oven
Take the fresh or defrosted whole chicken out of it’s packaging and remove any parts left within the cavity. Rinse the bird in cold water and pat down with paper towel so that the skin is dry. If cooking in an over, preheat to 425 degrees.
Coat the chicken with the olive oil, kosher salt, and pepper. Take your lemon and gently score the outside so that the rind is partially lifted and the pulp can be seen. Gently squeeze over and then stuff directly into the cavity, rind and all. Tie the chicken cavity shut with twine and place breast side up in a baking dish to cook in the over for 90 minutes or within crockpot on low for 8 hours.
