Roast Chicken with Grapes
4-5 lb. Chicken
2 c. Green seedless grapes
1 medium Sweet (Vidalia) onion, sliced thick
2 ribs Celery, cut into large chunks
2 medium Carrots, as above
3 cloves Garlic, smashed and peeled
1 tbsp. Herbes de Provence
1/2 c. Dry white wine (dry vermouth can be used instead)
Kosher salt
Freshly ground black pepper
Directions
Ø Rinse the chicken inside and out and pat dry with paper towels.
Ø Season the cavity with some salt and pepper, rubbing it into the inside surfaces evenly. Then season the outside in the same way.
Ø Stuff the cavity with the grapes, garlic and onion. Reserve any onion and grapes that will not fit in the cavity.
Ø Tie legs together with cooking twine (string), and tuck wings under.
Version one
Ø Place the chopped vegetables in the bottom of a slow cooker (Crock Pot™).
Ø Place chicken – breast side down - on top of vegetables, and turn to high.
Ø Add any grapes and onion which did not fit in the bird around the sides of the chicken.
Ø Add the wine around the chicken, but not over it.
Ø Cover and cook at high about 4 hours, or low for about 6 hours, until your instant-read thermometer reads 165O F when inserted between the thigh and body, and juices run completely clear.
Ø Remove to cutting board, tent with foil and rest while we make the sauce.
Version Two
Ø Preheat oven to 425O F.
Ø Place the vegetable in the bottom of a Dutch oven or other heavy pot with a lid.
Ø Place chicken – breast side down - on top of vegetables.
Ø Add any grapes and onion which did not fit in the bird around the sides of the chicken.
Ø Add the wine around the chicken, but not over it.
Ø Place casserole – uncovered – in oven for 20 minutes, then cover and reduce heat to 325O F, roasting for about 45-60 minutes until your instant-read thermometer reads 165O F when inserted between the thigh and body, and juices run completely clear.
Ø Remove to cutting board, tent with foil and rest while we make the sauce.
Then
Ø Strain the liquid through a sieve into a bowl, then set the vegetables aside.
Ø Place the strained sauce in a large sauce pan, turn heat to high, cover and bring to a boil.
Ø When a good rolling boil happens, uncover and continue to simmer rapidly until reduced by almost half, maybe 10-15 minutes.
Ø While the sauce is reducing, carve the chicken and arrange on a platter with the vegetables.
Ø When the sauce has reduced, place in a gravy boat or pitcher, and serve alongside the carved chicken.
Roasting a chicken in a Crock Pot?!?! Are you insane???
You'd be surprised.
My oven is kaput, and I've just bought a beautiful whole roasting chicken. Once again, my dear friend Lee Ann - a culinary sharpshooter - brought inspiration to the rescue by informing me how to roast things in a Crock Pot.
All I can say is you must try this. You'll be surprised!
From the blog, “WHAT A DUMPLING!” Copyright © 2019, Davis Peterson All rights reserved. Subject to international copyright regulations. Duplication in any manner or form is strictly prohibited.
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