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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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poultry rub crockpot chicken

Note: Modified from a recipe on recipezaar, which oddly enough doesn't seem to have a name.

Make the rub the day before so that the spices can soak into the raw chicken.

Rub Ingredients:

  • 4 ts. salt
  • 2 ts. paprika
  • 1-1/2 ts. pepper
  • 1 ts. cayenne
  • 1 ts. onion powder
  • 1 ts. thyme -- I used garden thyme from my freezer
  • 1/2 ts. garlic powder

Rub the chicken inside and out, using all of the rub. You can even lift the skin and try to rub some under the skin. Be generous even though it will seem salty. It is salty but tasty. Let the chicken sit covered in the fridge overnight.

In the morning, grease the bottom of the crockpot with a little chicken fat from some homemade soup stock. Put some large pieces of chopped up carrot on the bottom. Now put the chicken on top. Set the crockpot on low and let it cook 6 to 8 hours.

It makes a tender but spicy chicken. Good over rice.

 

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