whole chicken in the slow cooker

asparagus1968

I have never heard of doing this!
well, am going to try it soon. didn't realise you cook "dry" cook things in a slow cooker. Mine is a morphy Richards one with a metal sear n cook pan, is that still ok?
is this cheaper (energy usage) than using the oven? (oven is electric fan)
TIA

SailorSam

asparagus1968 wrote: »

I have never heard of doing this!
well, am going to try it soon. didn't realise you cook "dry" cook things in a slow cooker. Mine is a morphy Richards one with a metal sear n cook pan, is that still ok?
is this cheaper (energy usage) than using the oven? (oven is electric fan)
TIA

Much cheaper, it's only like leaving a light bulb on.

Farway

Never cooked chicken this way, but does it not finish up swimming in fat / grease?

bitterpill

I usually roll up some tinfoil into balls then sit the chicken on top this means its not sitting in the oil.

ariba10

We have cooked beef that way as well.

Just rest the joint on a cut up onion and carrot.

honeythewitch

Farway wrote: »

Never cooked chicken this way, but does it not finish up swimming in fat / grease?

I think of it as "self basting"

honeythewitch

SailorSam wrote: »

Much cheaper, it's only like leaving a light bulb on.

The old fashioned slowcookers tend to use a lot less electricity than the modern ones.
Mine is a tower "family sized" and has been used at least once a week since about 1983.:cool:

atolaas

Mr T have their fresh chickens for 1/2 price atm...just got one today. Going to slow cook it overnight on Sunday for lunch on Monday...nothing better than slow cooked chicken!! Can recommend putting scrunched up balls of tin foil under the chicken in the slow cooker. It doesn't dry out the chicken at all and stops it sitting in its own grease. Enjoy!

Lilyplonk

As the bones just 'slip out of' the meat, it's a great way to get the carcasse for stock-making at a later date. Just save the bones in a large bag (or box) in your freezer till you've got the remains of 3 or 4 chickens.

You might also find that there's enough juices that come off the chicken to allow it to chill and then remove the 'jelly' that will form below the layer of fat. That jelly is also 'proper chicken stock' - none of your salty stock-cube stuff :drool:.

jlhmd666

jayII wrote: »

I recently tried a new recipe: chopped onion inside the chicken, butter spread on top and sprinkled with lemon juice, thyme, salt and paprika. The kids said it was the nicest chicken they'd ever tasted.

I'm going to try this today it sounds lovely