Elizabeth Barrette (ysabetwordsmith) wrote,
Elizabeth Barrette

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Recipe: "Simple Savory Chicken"

I made this Sunday night.

"Simple Savory Chicken"

1 Maggi cube
1 bay leaf
whole chicken
sea salt
black pepper
rubbed sage
freeze-dried diced garlic


Pour water into a crockpot, about half an inch deep. Add 1 Maggi cube and 1 bay leaf. Turn the crockpot on High.

Rinse a whole chicken and put it in the crockpot. Grind some sea salt and black pepper over the top. If you want to measure them, figure about 1/4 teaspoon each. Sprinkle generously with rubbed sage, about 1 teaspoon if measuring. Pour a little freeze-dried diced garlic around the sides, about 1 teaspoon if measuring.

Put the lid on the crockpot and ignore for about 4 hours. If your crockpot runs hot, you might want to check it around 3 hours; if it's boiling, turn it down to Low.

Chicken is done when it starts falling apart. You will need wide lifting forks, and probably a slotted spoon, to extract the pieces from the pot.


I made this for a friend who prefers no-nonsense food. The result was fragrant and savory, so I decided to write down the recipe for future reference. With something this simple, I didn't bother measuring, just poured a few things into the crockpot. You can measure if you want to.

Maggi cubes are ubiquitous in African and Hispanic cooking. I like them better than American bullion.

Sea salt has a more complex flavor and better trace elements compared to table salt, but it's not really a "fancy" salt. You can use table salt if you want.

Garlic comes in many forms. I keep a jar of freeze-dried diced garlic for spontaneous use, although I buy fresh when I'm planning ahead. You can substitute fresh here if you have it. Transpose exactly, one teaspoon fresh = one teaspoon freeze-dried garlic. That's about one giant clove, two medium, or several small ones.
Tags: food, recipe
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