BROWSE THE COLGIN COOKBOOK

BBQ Crock Pot (Rival)

This recipe is for those of us housing in apts where we cannot have ”an open flame”. Thus I use my Rival BBQ Crock Pot and a 10 X 7 X 3 Pyrex dish. I place the rack over the dish and put 1/4 cup of Colgin liquid smoke in the dish with 1/2 cup of water and three minced fresh cloves.

One whole chicken, thawed.
Stuff the carcass with sliced onion, minced garlic and a teaspoon of Thyme.

Tie up the legs and skin splits and cook on high for four hours. Move to an oval crock pot and add the juice from the Pyrex dish and some veggies: Potatoes, celery, onion chunks, carrots.
Cook on low 2 to 2 1/2 hours and remove the veggies. Continue cooking the bird to a total of four hours.

Put the veggies back for warming, or nuke them hot and serve from the crock pot.

The chicken will taste fabulous and just fall apart.

Bon Appetit
Ironwulf