I am Kathey Raskin of Las Vegas, and poultry is a staple in my kitchen. It pleased me to discover that we have a whole (unofficial) day to celebrate them as a dish. Chicken, turkey, and other commonly consumed birds are excellent choices for any meal because of their versatility. Chicken and turkey are low in fat, and cholesterol than other meats, meaning they’re better for the health-conscious in your family. What are the different ways you can celebrate today? Have eggs for breakfast, a chicken sandwich lunch, and one of the delicious recipes below for dinner. How are you going to celebrate today? Let everyone at Kathey Jo’s Kitchen know in the comments.
Slow-Cooker Rotisserie Chicken
Ingredients
- 1 whole chicken, neck and giblets removed
- 2 tbsp. brown sugar
- 1 tbsp. chili powder
- 1 tbsp. smoked paprika
- 1 tsp. chopped thyme leaves
- Kosher salt
- Freshly ground black pepper
Directions
- Grease a large slow-cooker with cooking spray. Roll a few small balls of aluminum foil and place on the bottom of the bowl, creating a rack for the chicken.
- In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken, then place in the slow cooker, breast side up.
- Cook on high for 2 ½ to 3 ½ hours, until the juices between the leg and the thigh run clear or a thermometer inserted into the thigh reads 165°F. Remove chicken from slow cooker.
- To crisp up the skin, transfer chicken to a large baking sheet and broil until golden and crispy, 3 to 4 minutes.
- Let rest for 10 minutes before slicing and serving.
Roasted Duck
Ingredients
- 1 (5 pound) whole duck
- ½ cup melted butter
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
Directions
- Preheat oven to 375 degrees F.
- Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
- Roast duck in oven for 1 hour. Spoon ¼ cup melted butter over bird, and continue cooking for 45 more minutes.
- Spoon remaining ¼ cup melted butter over duck, and cook for 15 more minutes, or until golden brown.
