Posted: 1/5/2011 10:26:21 AM EDT
Quick and easy meal that you can start in the morning and by the time your back from your day at the range dinner is ready.  Well almost ready.
First start with a slow cooker, the one that I'm using is about a 6 quart I would guess. Next peel and cut up a large white onion and place in above mentioned slow cooker. Like so. 
Then mix up your rub. All measurement are approximations as I eyeball the amounts.
Take one whole fresh chicken... 
and coat with above mixture. 
Place breast side down in slow cooker on top of onions like thus. This keeps the white meat extra moist by allowing the breast to set in the fat and juices that will eventually fill the bottom of the cooker. Which will ultimately become the gravy. 
Have been know to shake a little extra Dillo Dust on the top if some of the rub has been rubbed off. Set temperature to high and cook for 4-6 hours depending on the size of bird and your particular cookers power (YMMV). 
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After five hours in the slow cooker we have this. Damn its dark in there. Sorry for crappy cellphone pics but it makes it so easy to post to the interwebz.
Pull the bird out of the cooker and cover in foil and let rest till the next steps are done. Be very careful removing the bird as it will want to fall apart. 
Strain the juices and discard around half of the onions from the stock. Place stock in small sauce pan and gently heat to a boil, while you are waiting for the boil you can hit it with an immersion blender to chop up the cooked onions. To make the thickener, in equal parts mix corn starch with room temp butter mash this together with the back of a fork. Once stock is boiling again add the thickener to the stock slowly while stirring,. Bring sauce back to a boil and remove from heat. 
Come and get it !!!!! 
Time between posts does not reflect actual cooking time, had to make sure Mrs Prinkle and the little prinkles were all taken care of and off to bed before I got a chance to get back.
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This looks good. I'll have to try it. I like the hands off approach to cooking it.
I did a non-traditional Thanksgiving this year. It was just my fiancée, her mother and both of our grandmothers... and me of course. We didn't want to grill up a big turkey, so I thought grilled chicken... Then I though, grilled beer butt chicken... and I pondered. What else could I add to this except the obvious bacon... grilled, beer butt, dillo dust chicken! I prepped the chicken inside and out with a little lemon juice & salt and let it sit. Then a liberal coating, inside and out, of dillo dust. Drank half a beer, took the top off the can, threw in some garlic, a little butter, and a liberal scoop of dillo dust. Put a little butter, lemon juice (tiny bit), dillo dust and a dash of garlic salt in a dish and melted it. Jammed the can up the chicken's butt and slow cooked on the grill, with indirect heat, turning/brushing the skin with the melted butter mix every 30 min for about 3 hours. I let it rest after cooking while getting everything else ready, and when I cut into the chicken we had a super moist, perfectly browned, amazingly flavorful chicken. Thanks to ML and your famed dust of dillos. There is a picture somewhere of the spread I'll post when I find it. This recipe has worked it's way into my collection, and as long as I have DD I will always prepare it that way. Unfortunately I do not yet own an AR15. There are far too many expenses to justify (see fiancée, wedding, house, etc.) it, but someday. I do have an AK, so I can occasionally find something to buy from LaRue tactical, and hope for a re-supply of DD, and there are always hats, etc. |