Tuesday, August 27, 2013

White BBQ Sauce & Crock-Pot Roasted Chicken

This week in Illinois is projected to be hot!  Probably the hottest week we've had all year, but in Illinois-strange weather is the norm.  We had sixty-degree weather in July with the nights in the 40's and 50's, a few winters ago we had record breaking snowfalls, only to be followed by another record-breaking winter, but in this case it was for fewest inches fallen in a season.  Being a weatherman here is a thankless task, but being a resident only makes you quickly adaptable to change.

So for this incredibly warm week, I have to adjust my cooking as to not heat up the house.  Yesterday, I decided to make a simple favorite.  Crockpot roasted chicken, its easy, healthy and takes no time.

The real trick to putting a whole chicken in a crock pot, is not letting it simmer in its own juices.  By allowing the chicken to sit in the juice-the chicken will fall apart when you try to remove it.  My girlfriend, Monica shared a tip she uses: take a few pieces (approx 12''x12'') and crush them into loosely formed balls and place in the bottom of the crock pot.  Then, pat the chicken dry, season with Tony Chachere's and set the chicken on top of the aluminum.  This will allow the juices to fall to the bottom and steam the chicken-and keeping the chicken in one piece.  This tip works perfectly!  And you don't have to spray the foil at all!  The chicken lifts right out! 

I only cook for Levi and myself, so buying a smaller whole chicken isn't that big of a deal.  I usually try to find the cheapest one at the store, as it will feed us for two meals.  I can usually find one for under $5.

After I got the chicken settled into the crock, I peeked into the fridge to check our sauce situation-Levi always uses BBQ sauce with his roasted chicken.  I noticed we were very low and decided to try my hand at the white BBQ sauce that has been creeping into my peripherals.  After
perusing the internet for a few recipes and assessing them against what I had, I ended up with a blend from a few different sources:

White BBQ Sauce:

-1c mayo
-1/4c Apple Cider Vinegar
-3Tbl Dijon Mustard
-1Tbl horseradish
-1 garlic clove-minced
-1tsp sugar
-1tsp salt
-black pepper to taste

Mix in a mason jar and store in the fridge.
*All measurements are approximate, as I taste as I go and adjust as needed. 

Levi loved this sauce and was happy to try something new with his chicken!  It was very good, but a little too reminiscent of ranch dressing.  I think in the future, I'd like to try adjusting some elements of this sauce:
1. adding liquid smoke
2. pureeing the garlic
3. adding brown sugar

Try it a few different ways and let me know your thoughts on White BBQ Sauce!

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