In early August, we spent a weekend at the family cabin to celebrate Grandma’s 65th birthday.
As chief chef, a title I’ve happily bestowed upon myself, I was in charge of the birthday meal and thought it would be nice to roast a chicken for the Saturday night birthday feast. The only problem was that summer Saturdays at the lake are primarily spent boating, tubing, canoeing, and 4-wheeling…activities away from the cabin that make supervising a roasting chicken a bit of a challenge.
Fortunately, I’ve had this recipe bookmarked on my recipes to try list for awhile, and this was the perfect occasion to do so: Best Whole Chicken in a Crock Pot
For the chicken, I used a 4 lb all natural bird from Trader Joe’s. I switched up the spices to what we had on hand but otherwise followed the recipe as written, and it worked perfectly. While we were enjoying our day on the lake, the chicken was slow-cooking away, and when I transferred it to a serving plate, it did indeed fall right off the bone. We served it with a batch of garlic mashed baby reds and gravy made with the slow cooker juices. Delish!
For dessert, I made blueberry buckle using this recipe I found online: Allrecipes Blueberry Buckle
The boys definitely preferred this version to the Gerber Blueberry Buckle they used to eat when they were babies.
After our feast, we lounged in the gazebo, and while we watched the sun set over the lake, we were greeted by this little visitor. His name is Fred.
Two new recipes that got thumbs up by the fam to file away for the future, and we had plenty of chicken left over for chicken quesadillas the next day. Success!