Crispy Skin Roasted Chicken

Today I will solve the ancient problem of soggy chicken skin with this simple roasted chicken recipe. The best part is that you will never look at a Bundt cake pan the same way again, and neither will your chicken. Yup, you heard me. I present to you the  Roasted Chicken in a Bundt pan. Why, you ask? Because  the chicken likes it that way. You know you probably have an old Bundt pan that you bought for some crappy recipe that you never made again. Dust her off, it will become one of your favorite accessories to roast a chicken in. Or, rather, On. The chicken and the Bundt pan will become very close and intimate friends. 

 You will need:

Bundt Pan

One willing chicken

Kitchen twine

Salt (1/2 tsp, or more) & ground black pepper, to taste

Preheat oven to 450. Pat the chicken very dry inside & out with paper towels. The drier the better. Season the chicken generously inside and out with only salt and ground black pepper. You can get fancy with other seasonings if you wish - I don’t – the chicken is delicious with just those two basics. Mount the chicken on top of the Bundt pan. Giggle to yourself because you’re immature, and tie the chicken up once with kitchen twine around its wings, pinning the wings close to its pale salty body. See picture above.  Bake at 450 for 60-65 minutes. Do not open the oven, do not baste, don’t do anything. This is a completely hands-off experience for you and the chicken. Once the chicken skin is brown and crispy, you may take it out of the oven & let rest for 10 minutes before dismounting it off its anal probe. Enjoy, while silently apologizing to the bird for what you just did to it. 

Slow cooker Adobo Chicken

Now, my peeps, this little gem is Chicken Adobo in a Crockpot. Or a Slow Cooker. Whatever term you fancy. I can't take credit for the base recipe, however I did tweak it, so... it's mine now. Thanks Peter! It's easy, it's hands off, and it comes out perfect every time. And as a bonus, people think you slaved over this for hours. Suckers! 

The ingredients: 

½ cup balsamic or apple cider vinegar 

½ cup regular soy sauce

1 tsp. ground or fresh grated ginger

4-6 garlic cloves, peeled

1 red onion

2 bay leaves

1 tbsp. black pepper

1 tsp. brown sugar

1 large package of chicken thighs, or thighs/drumsticks mix  (roughly 10-12, or until your slow cooker screams "No More"!)

1/2 bunch chopped green onions or chives, for serving 

The How To: 

Remove skin from chicken, place in bottom of cooker (the chicken, not the skin). You could, technically, leave the skin on, but you and I both know that you could probably loose a few lbs, so let's just follow my directions, mmkay? Peel garlic and onion, chop roughly, mix with ginger and add to the chicken.  

Mix Vinegar, Soy Sauce, Brown Sugar, and Pepper in a separate bowl.  Taste and adjust the soy sauce/vinegar.  You can always add more vinegar if you like it tangy, but you can't take it out, yo!  

Add sauce to chicken and hand mix so all ingredients are mingling in a friendly fashion.  It doesn't have to be perfect, people. Add the bay leaves and fire that sucker up to cook on low for 8 hours. Don't blame me for the electrical fire you started in your absence b/c you still own the janky Crockpot your grandma gave you form the 60's. 

Meal will be ready and willing in about 8 hrs. Serve over rice and add chopped green onions as a garnish. Congratulate yourself for a job well done, and make sure to credit me for this recipe. TTYL!