I wanted to try out Stephanie O’Dea’s recipe to see if it was at all alike, but also just to have a nicely, but not too strongly, seasoned batch of cooked chicken meat to use in a variety of things.
She originally came up with the idea as some of her kids are gluten free and had never been able to try “the real thing,” as she describes in this NPR article.
She does a whole chicken but I used a tray of chicken thighs, skin removed by Will!
This is the spice rub:
- 1 teaspoon paprika
- 1 teaspoon garlic salt (I used half salt, half garlic powder)
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1⁄2 teaspoon ground thyme
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon celery salt
- 1⁄4 teaspoon ground cardamom (I substituted corriander)
Now it should cook for at least 6 hrs on low, or 4 hrs on high.
My chicken was done after about 5 hours, as it was small pieces , not a whole bird. It is reminiscent of KFC but no gross/good greasy deep fried taste. You could definitely use it anyhere you’d use rotisserie chicken.
I’m going to put the juices in the fridge to get the fat off, then add some broth and thicken with some cornstartch for a gravy. With leftover mashed sweet potatoes and some roasted cabbage it’s what’s for dinner tonight.
Very good, will make it again. Weirdly like KFC but good for you tasting, especially the gravy I made with juices, thickened with cornstarch.