Crockpot “Hollandaise” Chicken
one hen, icky gibblet bag removed
salt (and/or preferred seasoning blend)
3-6 egg YOLKS
1-2T lemon juice
possible extra slosh of olive oil or wad of butter if you can have it
1. Place rinsed, dried hen in crockpot, breast side up, on a big enough wad of aluminum foil to keep it off the bottom, but not touching the top. Season well with salt and/or seasoning blend. (We like creole seasoning!)
2. Heat on low for, six hours, then crank to high for last hour. (Or you can do the reverse, I think. It’s just to crisp the outside.)
3. Remove chicken and allow to rest.
4. Pour “drippin’s” through a sieve to remove big yuck flakes. Eyeball how much it is. (Different chickens give off different amounts of liquid.)
5. Place not-scalding-hot drippin’s in a medium saucepan.
6. For every one cup of liquid, beat together three yolks and a tablespoon of lemon juice.
7. Add egg mixture to not-scalding-totally-make-poached-eggs-immediately drippin’s and beat.
8. Doubt that there is enough fat in there to emulsify properly, and slosh in a glug of olive oil or dump in a few pats of butter. (I can’t have butter.)
9. Heat on medium-low, whipping constantly, until thickened.
10. Taste, adjust seasoning (remember all that seasoning you put on the hen before you cooked her before you try to salt it again.)
Serve over chicken….it’s HEAVEN.