slow cooker quick questions thread

trying-very-trying

Mick_Steel wrote: »

Hi ladies (or any wise men)

Going to chuck a whole chicken into my SC tomorrow morning for dinner in the evening. Is it preferable to skin the beast prior to placing in SC, or would it be better to leave skin on and remove it after cooking? As advised by many on here, I shall be putting some veggies in the bottom and a little hot water to cover the base, but I am unsure if the chicken should go in legs up or legs down for the best results? - my theory being that the breast would need the more heat/cooking. Your advice would be gratefully received by a SC novice.......thanks

• I do mine breast up.
• I don't skin a whole chicken before cooking, although I do always skin thighs and drumsticks.
• I don't add any water, just put some onions celery, usually leeks in then the chicken on top. Sometimes I sprinkle the chicken with paprika, lemon juice, a sprinkle of mixed herbs, whatever you fancy.
• You will get a lot of greasy stock. I leave this to cool and remove the fat before using. I suppose if you skin the chicken, you won't get the greasy stock, but that's a choice you can make.
• The chicken will probably cook to the point of collapse, it's not like traditional roast chicken, but it is very tasty.

Anyway, that's how I do it, hope that helps.

Upwind

Thanks T-V-T - I shall try this out. I'm planning to cook it for about 6-8 hours - is this about right? I will then take it out and cool and make a gravy out of the stock - removing the fat first of course.

trying-very-trying

Sorry, mick, can't help with the timings, it all depends on the power of you sc, although 6-8 hrs sounds fine to me.

mrsfantastic

PONDSAVER wrote: »

I have one too

I have only ever used my sc to do braising steak but would like to do a joint - do I add water to this?

Coming out of lurkdom to answer this - I buy brisket or silverside and put it in sc with nothing else - no water, onions or anything. It makes its own gravy which you just have to thicken the way you like best. Always tender and always tasty. I select the high setting, switch on after lunch and its ready for 6pm. Good cold next day too with pickles.

trying-very-trying

Welcome to the board, mrfantastic :hello: don't be shy, we're a friendly bunch..
Don't keep hiding your light under a bushel, that's good advice you've given and I'm sure you've got a whole lot more good advice that you could share with us.

RustyFlange

Olliebeak wrote: »

If I'm doing chicken with skin on, then I brown it first to get rid of the fat that lies just under the skin. If I've skinned the chicken first (or for diced breast fillets) then I put it in as it is.

Thanks for the above Olliebeak, tomorrow I plan to make chicken in white wine sauce for about 8:30pm when OH gets home from a long week working in essex. I was about to ask if I need to brown off the diced chicken before putting it in, however now I plan to just put it in and leave it to do its thing Planning to put it on around 12 and cook on high for around 5 hours then switch to low for the remaining 3.5... hopefully I won't screw it up!

spinks

Hi, if somebody could answer this probably pathetic question then I would appreciate it.

I have the Morphy Richards slow cooker and looking at the chicken recipes it sometimes states chicken portions and sometimes chicken joints or chicken quarters. Basically, I want to know what the difference is

Thanks in advance.

Homeopath_2

when cooking chicken I simply put the chicken in the slow cooker skin and all - no water or veg, no browning. The cooker turns out a beautifully cooked chicken - succulent and falling off bone - you can then remove the skin if you want. you can put a lemon in the cavity or garlic or both. legs up or down doesnt matter I simply make sure the chicken fits any which way and i can (just) get the lid down

Homeopath_2

none - ive used all amnner of joints/breasts/legs in slow cooker, just make sure they are cooked well

lost_profits

Hi, If you put thick sliced raw potatoes on top at beginning of cooking time they will probably go black before they cook so best to part boil them first then slice thickly and place on top then brush with melted butter/marg to stop them drying out. Some will fall into the gravy/stock but that cant be helped. I just chuck everything in onions, carrots, swede, parsnip, thick sliced cabbage, potatoes and not forgetting meat of some sort but cut any fat and skin off first, then cover with water and switch on for the day. thicken with value gravy granules when youre ready to eat in the evening, no stock cubes or salt and pepper needed