Slow Cooker - The Recipe Collection

mrsmab59 · 28 March 2005 at 8:26AM

toozie wrote:

It was a "Buy two for £5.00" from Tesco chicken, and I've used every scrap of meat this time, beacuse it just fell off the bones!!

The couple of times I bought whole chickens in my distant past I never seemed to get around to picking all the meat off the bones so most of it was wasted. However reading about how it just falls off the bones when cooked in a slow cooker tempts me to try again, especially as whole chickens can be bought so cheaply

elona · 28 March 2005 at 12:39PM

It is not just chickens where the meat falls off the bone - the same happens for turkey leg or ham shank. I skin the chicken before I put it in the slow cooker to reduce fat.Daughters shudder when I do this.

Curry Queen

Re pea and ham soup. I put a ham shank in slow cooker and cook it on low overnight with lots of boiling water in pot, while dried peas are soaking. In morning I remove ham shank - fish out bones etc - then add rinsed and soaked peas with diced carrots and sliced or choppped onions. You do not need salt as the ham is salty. Cook for 4-6 hours on high.

If you want to cheat - (surely not?)

Put ham shank in slow cooker with lots of boiling water,chopped carrots and onions and instant use dried peas (Whitworths) or else the quick soak peas take 2 hours to soak before use.

Any way I do this hubby eats every scrap.

:):)

elona · 28 March 2005 at 12:42PM

I forgot to mention that if I go to the market I can get ham shanks for £1.20 approx
and it gives loads of meat.

I always take the skin off the ham shank before I cook it to reduce fat in the soup.

arkonite_babe · 28 March 2005 at 1:36PM

Tonight I'm prepping chicken fillets for the slow cooker. Have no idea what else I will throw into it. Probably frozen veggies and some herbs.

Hopefully it will taste ok

elona · 28 March 2005 at 1:39PM

arkonite_babe

How about a tin of chopped tomatoes garlic and herbs with any veg you have and putting rice in with it to make a risotto.?

arkonite_babe · 28 March 2005 at 1:49PM

I'm not sure about putting the rice in Elona. The kids won't eat it otherwise

They will eat it with a meal, but not mixed in. Weird children!

kazd · 28 March 2005 at 2:46PM

toozie wrote:

Even tho I've been reading this thread for ages, and trying the recipes, I'd never put a whole chicken in the slow cooker until yesterday.
I just bunged it in with about an inch of hot water.
Did all the roasties, yorkshires (we have these with every meat!) and all the veggies, made gravey with the veg water. Then tried to take the chicken out, it just fell apart, and tasted fantastic.
There was plenty left, so after dinner, put one whole breast aside for tonights salad, and further meat for Tuesdays curry. Fed cat on the fat and skin, and some scraps. Crushed the bones(in a plastic bag with a rolling pin) and put them back into the slow cooker with the same juice the chicken was cooked in, with a onion-chopped-and the skin, the carrot peelings (washed), stalks of brocolli, left over peas and tops of leeks (washed carefully), a bay leaf, and black pepper.

That's been on all night, I'll drain and cool it, and skim off fat, and make various types of soup to freeze, and possibley cream of chicken for lunch today as I have left over single cream.
What I didn't realise was that the chicken would be so tasty from the slow cooker, it seemed to taste as chicken should do, probably because in its cooking its completely sealed.
It was a "Buy two for £5.00" from Tesco chicken, and I've used every scrap of meat this time, beacuse it just fell off the bones!!

I always do yorkies as well

However, I am curious to know why you crush the bones, this worries me slightly re splinters. I always boil the carcass up on the stove for a couple of hours to make stock and that works really well. (Apart from the other day when I left it on too long and ended up boiling away most of the liquid

)

MrsMW · 28 March 2005 at 7:07PM

Stellagypsy, No I didn't put any water in with the turkey, it was one of those ready basted ones. I skimmed the fat off the stock before making gravy and soup.

jazzyjustlaw · 28 March 2005 at 7:19PM

I bought a slowq cooker at Christmas for less than £20.00 but had had trouble using it because it did not have full instructions in the manual and it has the functions of low high and auto! It does not say which brand it is I just bought it from superdrug and they had two types. It looks similar to a morphy richards.

Please help!!

toozie_2 · 28 March 2005 at 10:16PM

kazd wrote:

I always do yorkies as well

However, I am curious to know why you crush the bones, this worries me slightly re splinters. I always boil the carcass up on the stove for a couple of hours to make stock and that works really well. (Apart from the other day when I left it on too long and ended up boiling away most of the liquid )

The bone marrow is the best, tastiest, nutritional bit, it makes the stock more chickenie!!

I sieve the stock with a flour sieve before making the actual soup, and have had no problems with splinters. I suppose I just crush them 'till they break, not 'till they're unrecognisable!!! Give it a go, I'm sure its cheaper, fuel wise, to make the stock in the slow cooker than on the hob, plus you don't burn the pan!!

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Slow Cooker - The Recipe Collection

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