whole chicken in the slow cooker

jackieb

hazzie123 wrote:

I just stick my chicken in it,no water,no veg at the bottom.Have done this a few times now and it`s been perfect every time.

But be carefull when lifting it out of the crockpot,as it`s soooo tender it does tend to fall off the meat fork. I tried to get it out the usual way I would if it had been done in the oven with a large meat fork.I gave it a good jab in the breast and tried to lift it out but it just slipped off and slopped back into the crockpot,splashing me with hot chicken juice.
So now I use two slotted serving spoons to pick it out.

The meat is unbelievably tender by slow cooking it.

I'll have to try it without anything in with it. I thought it would have stuck to the bottom. Thanks.

Makes me want to go out and buy a chicken for tonight.

megisabel

After we have eaten some of the chicken tonight as a roast I would like to make the remaining "stuff" into a chicken soup.

Could anyone give me some step by step instruction?

Thankyou!!

SandiRaRa

I once cooked a whole chicken in my SC and I think I overdid it, I ended up having to spend ages picking out all the knobbly gristly bits that had disintegrated and fallen apart. Never again! Sorry I can't help much just want to warn you not to overcook it.

Pink.

Hi megisable,

I usually strip the remaining chicken from the carcass, then put the carcass into a hot oven and brown the bones as it gives the stock a better flavour.

To make the stock put the (browned) bones and any left over veg (including the water it was cooked in) and gravy into a pan and cover with water. Bring to the boil and then allow it to simmer slowly for a couple of hours. Strain and save the stock and discard the bones.

To make the soup:

Put a little bit of butter and oil in a pan.

Add the veg (can be any you like) but I usually have leek, onion and carrots celery etc, season with salt and pepper and allow them to sweat (cook over a low heat for about 20 minutes).

Then add the stock and pulses if you are planning to use them (I use a dried soup mix) and simmer until the pulses are cooked.

Finally add the left over chicken and finely chopped parsley.



These older threads might give you more ideas:

using chicken carcasses for soup?

Chicken question again please soup ?????

chicken soup help.

Proper chicken soup recipe..?

chicken soup problems...

moles and cream of chicken soup


Pink

liz.._4

I wash the chicken (make sure it fits first!), put a chopped carrot, onion and stick of celery in the cavity and put it in sc. No water is needed as it seems to make its own. I have done a few like this and usually have it for Sunday lunch so would put it on last thing at night before I go to bed (around 11pm) on medium and then check it in the morning, drop it down to low if it looks like its ready but to be honest, you can't really go wrong. I use the leftovers for a chicken pie.

bulchy

Chickens been lifted out of the freezer now, and I'm going to buy some veg for tomorrow, I'm really looking forward to tomorrow nights tea :A have been given some great advice here. We've had the slowcooker since october last year and everything we've cooked in it has gone down really well, but so far we've been a bit wary of cooking a whole chicken. Thanks everyone for the tips :A
Sue

stilernin

hazzie123 wrote:

I just stick my chicken in it,no water,no veg at the bottom.Have done this a few times now and it`s been perfect every time.

But be carefull when lifting it out of the crockpot,as it`s soooo tender it does tend to fall off the meat fork. I tried to get it out the usual way I would if it had been done in the oven with a large meat fork.I gave it a good jab in the breast and tried to lift it out but it just slipped off and slopped back into the crockpot,splashing me with hot chicken juice.
So now I use two slotted serving spoons to pick it out.

The meat is unbelievably tender by slow cooking it.

Whenever I roast a chicken I put strips of folded foil underneath so the cooked bird can be lifted out. This could be used in a slow cooker I suspect.

The length of foil you need should be approx 6" more than the width of the roasting tin. Fold the foil, lengthways, into three. This makes the strip stronger.

Oil both sides a little to it doesn't stick later and place in the bottom of the tin, widthwise. The edges of this will be sticking up either side. Put the chicken on and fold down the extra foil to keep it out of the way and cover and cook as usual.

When ready to serve, unfold the ends of the foil strips and you have 'handles' to lift out the chicken with. The foil can be torn away when the bird is on the serving dish. You'll only leave the tiniest bit under the bird.

When I cook a heavier bird like a turkey, I put the strips in both directions and find a second pair of hands to help me lift it out.

Whoo hoo....... I've just thought of an 'obvious tip'....... I'm going to post it over there.

blue-kat

thanks stilernin:)
I'll try this but with baking paper next time.
I was slightly concerned that foil might leak when immersed in water or other cooking juices, which is why the idea of propping the chicken up on chunks of carrot appeals.

blue-kat

is it possible to cook 1/2 leg of lamb the same way in the SC?

vixtress

not surewhat i am doing wrong, i have done a whole chicken twice and each time have found it to be no where near as moist as when done in the oven.
the meat is very tender and falls off the bone but tastes somehow dry??
i have done it on low for about 6 hours, with a little bit of water..........any ideas???