The Spiciest Whole Chicken You'll Ever Crock

I stumbled across this recipe and couldn't resist trying it because it involves a rub and I'd been wanting to get more cooking experience with those. I knew it would be spicy just from reading the ingredients but I didn't know it'd be napalm in chicken guise. Its very good, just very hot. The skin is, anyway. What ends up happening is the skin and juices will be hot enough to melt your face off (hot enough to make Chuck Norris blink) but the meat will be tender and flavorful so its well worth the try... at least once.

I've said before that putting your prepared dish in the refrigerator overnight (except those including noodles. Down with mushy noodles!) is always a great way to build flavor in your meats and vegetables and this is a great recipe for that if you've got the time. Any time you use a rub, an overnight sitting will really benefit it.

You'll see there's a lot of ingredients but don't let the amount of them deterr you; its actually quite easy.

    Spicey Whole Chicken

     2 tsp Salt
     2 tsp Paprika
     1 tsp Cayenne Pepper
     1 tsp Onion Powder
     1 tsp Thyme
     1 tsp White Pepper
     1/2 tsp Garlic Powder
     1/2 tsp Black Pepper

     1 can Chicken Broth

     1 Whole Chicken

    Grease the crock!

    Rinse the chicken and pat it dry with a paper towel.

    Put all of the spices in a bowl & mix.

    Rub spices all over the outside of the chicken. Immediately wash your hands when you're done!

    If you have time to let the chicken set overnight, put the chicken into a gallon sized resealable bag and then rub with spices.

    When ready to cook, pour the broth into the crock (you want a half inch to an inch of liquid; basically you're steaming the meat so add/reduce as necessary) and then place the chicken in, being careful to keep it from touching the sides if possible.

    *note: do not EVER place meat that has been rubbed with dry ingredients, into liquids from the recipe for overnight setting unless specified. This pretty much defeats the purpose of the rub and turns it into a marinade instead.    

    You'll notice in the photo that I had put baby carrots in mine. I was unaware how muy, muy, MUY caliente it would be. This was a mistake. I don't particularly enjoy a spicy-hot vegetable and those were little A-Bombs of hotness.

    If you like very spicy foods or need some passive-aggressive revenge on your significant other, the "fire breathing dragon creating veggie" option might be the one for you. If you add vegetables for the second reason mentioned, might I encourage you to also make a gravy from the drippings and then pour out all of the milk in the house?

    Cook 5 to 8 hours on LOW. You can start checking the internal temp at 5 hours or just watch the leg bones.