I was very much a believer that Slow Cookers were just for casseroles, stews and curries until a few months ago. I made lasagne in mine and realised it can be adapted for most things.
I’ve tried joints of meat, pulled pork and various other dishes.
Last night I made the most beautiful whole chicken so I thought I would share with you how I did it.
You will need:
1 small whole chicken
2 banana shallots sliced in half
1 carrot cut into long strips
1 large potato diced
Fresh herbs – I used thyme and rosemary ( no need to chop)
1 clove of black garlic
1 chicken stock cube
100 ml or so of boiling water
1tso of olive oil
Turn your slow cooker on high. Place the oil, herbs, garlic and veg in the bottom of slow cooker. Now add your stock cube and water. Prepare your chicken by placing 1/2 a lemon in the cavity and sprinkling a little black pepper over it and place breast down on top of your veg. Put the lid on and leave for about 4 & 1/2 – 5 &1/2 hours depending on your slow cooker. Check that your chicken is cooked. I used a meat probe just to be sure. Preheat your oven to the highest setting and then pop into a baking dish with all of your veg leaving the herbs and stock in the slow cooker. Cook for about 15 minutes until your chicken looks as good as it smells. Pull out and rest for at least 10 minutes.
Now take your stock out of the slow cooker using a sieve and pouring into a jug or bowl. Discard your herbs and let stock cool to room temp before putting in the fridge or freezer. You could use your stock immediately to make gravy if you wanted but I fancied my chicken with sautéed potatoes and asparagus instead of in a traditional dinner so I’m planning to use my stock for another meal.
I’m feeling a little addicted to slow cooking at the moment so expect lots more recipes over the coming months.
What’s your favourite slow cooker recipe?