Stacy hit the nail on the head : " With new babies and other little ones, we are lucky to get Spaghetti'o's for supper LOL. Add to that we have one,two or three little ones added to DH and I in our queen sized bed every night so understand about the sleep deprevation. " Drake is teething like crazy and was vax'd Thursday and won't go to anyone else and won't play in his exersaucer or on the floor, he has to have momma. That's why I needed a recipe for a whole chicken in the crockpot, I didn't have the time to take it apart, and didn't want to use the oven. Thanks for the recipes, ya'll. Changeling, it's ok. It wasn't entirely you, and I forgive you anyway. I just don't cook the way I used to. It's exactly like Stacy said, some nights I'm lucky to get a can of anything opened for supper. I simply don't have the time or sanity to prepare an elaborate meal. And the forum has changed since I first started posting here, not saying that's bad, just saying that I haven't been able to keep up with the changes because of the direction I've gone with my life. Lyra had it right, too - I come here to visit old friends more than to post about what sides might go with apricot-chili pork loin. I don't have the opportunity to drop in often because of my two little ones. If I'm AWOL, it's because of them. : P

I agree the Algerian Chicken sounds marvelously....cut, paste, SAVE! Thank you Lars. Beer Butt Chicken is a favorite around my house, here's the recipe. Beer Butt Chicken 1 7 lb. roasting chicken 1 can beer 1 stick butter 2 tsp. minced garlic 1 tsp. paprika In a sauce pan, melt butter, add garlic & paprika and cook 5 mins. Pour ½ can of beer in a bowl. Add ½ the butter mixture into the beer can. Add the other ½ can of beer from the bowl to the remaining butter mixture in the pan and cook on medium 5 minutes. Preheat gas grill on high and reduce heat to low. Place a small cookie sheet on the grill. Place the beer can in the center of the cookie sheet. Carefully slide the chicken butt end over the beer can until the chicken is standing up on end with the beer can in its butt. Baste the chicken with the butter/beer mixture from the pan. Close the cover to the grill and roast the chicken, basting every ½ hour until juices run clear when thigh is pricked. Note: The type of beer used can make a big difference in the flavor. I recently used a pumpkin wheat beer someone brought which since it was in a bottle I pored into a clean soda can. Didn't catch the micro-brewer but I'm defintiely going to find out. OMG what a difference in the flavor!

UNBELIEVABLE CHICKEN MARINADE 1/4 cup cider vinegar 3 Tbsp. whole grain mustard 3 cloves garlic, peeled and minced 1 lime, juiced 1/2 lemon, juiced 1/2 cup brown sugar 1-1/2 tsp. salt 6 Tbsp. olive oil ground black pepper to taste 6 boneless, skinless chicken breast halves In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade. 6 servings. Printed from Allrecipes, Submitted by Ruthie Crickmer My note: I use ¼ cup brown sugarsometimes add dried red pepper flakes or some Hot Sauce (Texas Pete). Easy Cheesy Chili Chicken 2 T extra virgin olive oil 2 T chopped fresh cilantro, plus a few whole leaves for garnish 1 T chili powder 1 T ground cumin 2 tsps kosher salt (I use about ¼ tsp) 1 garlic clove, chopped ½ tsp freshly ground black pepper 1/8 tsp cayenne pepper (I use 1/16 tsp) (I squirt some fresh lemon juice in it at this point) (I also sprinkle some Adobo Seasoning from Penzeys) 2 lbs boneless skinless chicken breasts (about 4 halves) ¼ cup julienned green bell pepper - and some red bell pepper too 2 T diced red onion 1 medium plum tomato, cored & diced (about ¼ cup)I use more! 4 oz shredded Colby Jack cheese (I use that shredded Mexican 4 cheese blend) Lime wedges Preheat oven to 400. Line sheet pan with aluminum foil. Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper & cayenne (plus lemon juice & Adobo seasoning) in a bowl; add the chicken & toss to coat. Transfer the chicken to the foil-lined baking sheet & arrange the green/red bell peppers, onion and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 F, about 20 minutes (I just roast for 20 minutes) Remove chicken from the oven and immediately top with the cheese. Transfer the chicken to a platter & garnish with fresh cilantro leaves & lime wedges. Serve as the cheese melts. Can use a little less or low fat cheese but author states it needs the cheese. Yield: 4 servings 8oz each: 455 calories; 20 g total fat; 8 g sat fat; 5 g carbs source: George Stella Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing Grated Parmesan cheese Place chicken in baking dish. Pour Italian dressing over the top. Cut up tomato to bite size pieces and place on top of chicken. Add cheese. Bake at 350 for at least an hour (less for boneless) or until juices run clear. Serve with white rice and pour "juice" over rice. Source: creppo@aol.com This is the basic recipe. I cut my chicken into thirds, sprinkle a little fresh lemon juice and either fresh or dried herbs over the Italian dressing along with a little garlic powder. I serve it with vermicelli. This is a great make ahead recipe as you can prepare everything except the cheese the night before. Just before placing in the oven, sprinkle the cheese over the ingredients. SPICY FRIED CHICKEN (my version of Ming Tsai's) 1-1/2 lbs. skinless boneless chicken breasts, cut into thirds 1 pint of buttermilk. 1/8 cup Sambal Oulek 1 tablespoon garlic, finely minced 1/2 tablespoon ginger, finely minced 1 tablespoon honey 1/8 cup naturally brewed soy sauce (I use less sodium soy sauce) 1/2 tablespoon coarse ground black pepper 1 lemon, juiced 1 package panko bread crumbs A sprinkle of dried red pepper flakes 1/2 tablespoon paprika 1 tablespoon sesame seeds 1/2 tablespoon cumin Salt for seasoning Canola oil for frying In a large bowl, mix together the buttermilk, sambal oulek, garlic, ginger, honey, soy, black pepper and lemon juice. Mix chicken in the bowl and let marinate at least 4 hours, preferably overnight. In another large bowl, mix together the panko, red pepper flakes, paprika, sesame seeds and cumin. Pull the chicken out of the marinade and season lightly with salt. Place chicken in panko bowl and completely coat the chicken. Heat oil to 350 degrees and fry until brown. Drain on paper towels and season again lightly with salt. I like to serve with wedges of lemon (like wienerschnitzle!). You can buy Sambal Oulek at a Thai market - it's extremely hot! Also can get the sesame seeds and a package of Panko at a Thai market. I think it's best to let chicken sit in buttermilk overnight. Really tenderizes the chicken. (I even poke holes in chicken to help absorb the buttermilk). I just shake the red pepper flakes over the Panko - no idea how much I use but I do like it spicy.

JoanEileen, do not wash the chicken because as has been pointed out, you are merely spreading bacteria. I also suspect that adding all that water is what causes "all the blood [to pour] out", because that never happens for me. I'd also suggest you not open the oven door for at least an hour and a quarter so as not to see anything that might distress you (not that there will be anything, but really the chicken doesn't need to be peeked at during the cooking phase and all you're doing is lowering the oven temperature opening the door unnecessarily.) Anthony Bourdain did a series once on the dishes he considered every cook should know how to do, and got guest chefs who were known for that particular dish to demonstrate. Roast chicken was one, and iirc it was demonstrated by Thomas What'sHisFace from the French Laundry.