Cooking a whole chicken in the SC.. mine always smells funny!

letsgobilliejoe

GIRLPOWER wrote:

As a veggie myself.. !

hang on, am I the only one who's noticed this bit?

HappyShopper3

No, I noticed that aswell. LOL.

RubyMurray

Swan wrote:

Cally, the first time I used about half a pint & I thought maybe it was too much, so the second time I put in just enough to barely cover the bottom of the pot. but both times the chicken was ruined, the meat was tasteless & the texture ruined. sloppy, like something you'd feed to someone with no teeth, absolutely vile

that said, it did produce wonderful stock, but that wasn't quite the use I had in mind for a whole chicken :rolleyes:

I didn't add any liquid at all to my chicken and it worked really well, just sort of steamed in it's own juices and the moisture from the onion. When I've cooked chicken pieces in some sort of liquid for a casserole or stew type thing it was indeed slimy, sloppy and disgusting.

The only drawback is no crispy chicken skin, but's thats probably a good thing as I will eat the whole lot by myself! I suppose you could peel it off and crisp it under the grill or oven for a bit.

Swan_2

RubyMurray wrote:

I didn't add any liquid at all to my chicken and it worked really well, just sort of steamed in it's own juices and the moisture from the onion. When I've cooked chicken pieces in some sort of liquid for a casserole or stew type thing it was indeed slimy, sloppy and disgusting

that's interesting Ruby & I wish I'd tried it that way to start with

but I don't think I'll do it again, there's still the issue of the smell.
then again, I can't stand the smell of newly cut grass or hay, which other people wax lyrical about, so maybe it's all a matter of perception