Roast Chicken Sunday Supper

On Thursday my husband was working First Thursday at our business (in the downtown area on the first Thursday of the month all the art shops open and give out free drinks and appetizers, Brian didn't stay too long so Molly and I stayed home). We were on our own for dinner so I did end up having the ragu from awhile ago (froze it) it was a great dinner.

So my new thing is to have a great Sunday Supper a la 1950's, retro style. Tonight's dinner was the good old fashioned Roast Chicken. I did a slow cooker recipe and then pulled it out and popped it the oven to crisp up the skin. I am going to try and use the broth from the crock pot to make chicken noodle soup tomorrow.

Slow Cooker Roasted Rosemary Chicken

Prep time: 15 minutes Cook time: ON LOW 8 hours

10 garlic clove(s), minced

2 tablespoons fresh rosemary

2 celery stalks, quartered

2 carrots, quartered

5 pound roasting chicken

1/4 cup orange juice

Salt & Pepper to taste

2 tbsp or less of butter

 [1] In a small bowl, combine the minced garlic and chopped rosemary, clean and cut up celery and carrots. Set aside. Remove and discard giblets and neck from chicken. Rinse the chicken with cold water and pat dry.

[2]Put carrot and celery inside chicken cavity.
[3] Loosen the skin from the chicken by inserting fingers and gently pushing between skin and meat.
[4] Rub some of the garlic mixture under the loosened skin. Place the chicken, bone side down in a slow cooker and spread the remaining garlic mixture over top. Salt and pepper to taste. Pour orange juice around chicken in bottom of slow cooker. Cook on low 7 1/2 hours.
[5] Preheat oven to 375 degrees. Remove the chicken breast section from the slow cooker, and drumsticks place in an oven proof roasting pan smear a tiny amount of butter over skin on breasts and drum sticks. Set in oven for 15-20 minutes until skin is a nice golden brown.

Serve with a tossed salad, and roasted potatoes. We had corn from our CSA that needed to be eaten so that is what we had.

Tried a new roasted potato tonight:
Savory Roasted New Potatoes

Prep time: 5 minutes Cook time: 30 minutes
1 1/2 pounds new potatoes, cut into bite-size pieces
2 teaspoon garlic powder
1 teaspoon paprika
coarse salt and freshly ground pepper, to taste
1 tablespoon Worcestershire sauce
3 tablespoons olive oil
 Preheat oven to 425 degrees.
[1] Place the potatoes in a large baking pan and sprinkle with garlic, paprika, salt and pepper. Toss to combine.
[2] In a small bowl, combine the Worcestershire and olive oil and drizzle over the potatoes. Toss to coat and bake in lower half of the oven, stirring occasionally for 30-35 minutes.
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