In my slow cooker today.... part 2

La_escocesa

Pork shoulder joint with a mug of apple juice and nothing else. Let's see how it goes. Smells divine!

kidcat

Its not stopped raining here for days so its time to dig out my slow cooker and get ready for winter, so its chicken casserole with dumplings here today.

stinky_daddy

funkydelia wrote: »

Today I cooked a whole chicken for tomorrow night's tea, stripped the skin off ...

I have always de-skinned a whole chicken prior to cooking it in a SC, can anyone advise if either method is more beneficial than the other (better taste or more moist etc?).

Also, I never add any water whilst cooking it, I just allow the juices to flow out of it (I do however put the bird onto an over-turned (cereal) bowl, to keep the bird from sitting in the juices that are released.

S_D

lickylonglips

i've got a chicken carcass bubbling away. am going to add some herbs, garlic, tomato puree, frozen spinach and risotto rice and hopefully have something tasty for tea!

Sublime_2

Chicken curry; Chicken thigh fillets, Pataks Rogan Josh paste, onion, garlic, mushrooms, chopped tomatoes, spinach, water, and a pinch of chilli flakes.

andygb

Chicken Vindaloo, also used the wonderful Patak's paste. Pretty much the same as Sublime's recipe, but I added small cubes of potato, green beans, chopped extra green chilli, handful chopped coriander leaves, juice of one lemon. Oh yes, I used chicken breast fillets, cut into bite sized pieces.
Our kitchen smells like a curry house.
Great!

invisiblecabbage

elf06 wrote: »

Bit of an odd concoction today
I have put a bed on sliced leeks in and then topped with 2 pork chops, some apple sauce and a sprinkle of cinnamon.............

No idea how it will taste but I am not a huge fan of pork. Just thought I would give it a go again as its been a while since i last had it and I noticed in Mr T the other day that their cheapy pork chops actually looked quite nice :rotfl:

silly question maybe ... do you add water to this? thanks

invisiblecabbage

La_escocesa wrote: »

Pork shoulder joint with a mug of apple juice and nothing else. Let's see how it goes. Smells divine!

ooh I did a ps joint thursday for the first time, just a layer of veg then joint and water. Meant to put 1/2 pint cider but someone:mad: had found it the night before. did you have sufficient liquid to cover joint?

elf06

invisiblecabbage wrote: »

silly question maybe ... do you add water to this? thanks

Not a silly question at all - I didnt. A lot of things I have read suggest adding water, however, I have found that this results in too much liquid for my liking (sauce being too runny). I did a bit of trial and error with a whole chicken and discovered that adding no liquid was fine. Chicken cooked lovely and I got a reasonable amount of lovely fresh stock so now I dont always add liquid when cooking.

Speaking of whole chicken - thats what I have in mine today :j

Sublime_2

andygb wrote: »

Chicken Vindaloo, also used the wonderful Patak's paste. Pretty much the same as Sublime's recipe, but I added small cubes of potato, green beans, chopped extra green chilli, handful chopped coriander leaves, juice of one lemon. Oh yes, I used chicken breast fillets, cut into bite sized pieces.
Our kitchen smells like a curry house.
Great!

I'd love to have a hot one, but have been brainwashed by my young children. Yours sounds lovely btw. :T