whole chicken in the slow cooker

bellaquidsin

I gave a Sainsbury's medium chicken 5 hours on medium in my Morphy Richards 3.5ltr sc and it wasn't done!!! Had to finish it off in the microwave as everything else was ready for the meal. Will try it for 5 hours on high next time.

BTW I browned it in my wok first and made a sauce of orange juice and zest with butter and dark brown sugar which poured over the chicken gave it a lovely colour and is a recipe which I have used many times in a previous sc and it is delish. Just a shame that on this occasion the juices did not run clear.

Bella

Olliebeak

noonesperfect wrote: »

So how did it go olliebeak?

Well, I hope.

It must be the first time I've managed to get three meals out of a medium sized chicken!

Welllllll my chicken in the SC didn't quite turn out as I planned it to!

Defrosted Tuesday over night but not quite defrosted enough for early Wednesday morning to go in SC. I had to go out to babysit all day for DD. Left chicken in fridge to finish off with the intention of doing it on Thursday instead.

While at DD's, I spoke to OH and mentioned that I didn't know what we were having for evening meal and that I would 'sort something' when I got home. Got back 7.45 (just in time to catch Lillibet's spot on 'It Pays to Watch) and there was an aroma as I walked through the door.

Yes! - you've guessed it - he'd been ever-so-clever and cooked my chicken in the oven. Was so pleased with himself at 'having thought' that I haven't had the heart to tell him that he scuppered my plans! He'd remembered to start the chicken off 'on it's breast' first and drained off the excess fat as it had been roasting - so there was a small jug of settled fat/stock (taught him well haven't I!). He'd even put the remainder of the 'extra special goose fat roasties' (left from Christmas) into a tin as well. Served with whole green beans it was a lovely meal - just not quite what I'd intended for that particular chook! Men, eh!

noonesperfect

Olliebeak wrote: »

Welllllll my chicken in the SC didn't quite turn out as I planned it to!

Defrosted Tuesday over night but not quite defrosted enough for early Wednesday morning to go in SC. I had to go out to babysit all day for DD. Left chicken in fridge to finish off with the intention of doing it on Thursday instead.

While at DD's, I spoke to OH and mentioned that I didn't know what we were having for evening meal and that I would 'sort something' when I got home. Got back 7.45 (just in time to catch Lillibet's spot on 'It Pays to Watch) and there was an aroma as I walked through the door.

Yes! - you've guessed it - he'd been ever-so-clever and cooked my chicken in the oven. Was so pleased with himself at 'having thought' that I haven't had the heart to tell him that he scuppered my plans! He'd remembered to start the chicken off 'on it's breast' first and drained off the excess fat as it had been roasting - so there was a small jug of settled fat/stock (taught him well haven't I!). He'd even put the remainder of the 'extra special goose fat roasties' (left from Christmas) into a tin as well. Served with whole green beans it was a lovely meal - just not quite what I'd intended for that particular chook! Men, eh!

Oh bless his heart...brings a tear to my eye - how many men would do that, eh? That's lovely. I would've come back to a chook in the fridge :rolleyes: .

Oh well, maybe next time olliebeak .

Lydia.42

Hi guys, thanks for the feedback.

Unfortunately i had to go into the office this week for a meeting to sort some bits before i return to work after maternity leave, so i couldn't do chicken before i went. But OH roasted beautifully in oven for me.

I will however definietly try this next time, as it sounds lovely, and i am not worried about crispy skin as i don't like it.

Thanks again

catchooky

Hi all, I have had a sC for about a year but have never gotten round to using it or even taing it out of the box!!!!
However, after reading this I have been inspired and definately will be unpacking it today. I have a couple of questions though - I have two pork loin (steaks?) which I would like to cook in the SC, does anyone have any ideas?
Also, we tend to cook poussin more than chickens as we have a tiny fridge! Does anyone have any ideas how best to cook it? I was going to buy one tomorrow to cook on Monday, but I leave the house at 0730 and don't get back until 1740, is this too long to cook it for as it'll only be a wee thing?
Thanks in advance

noonesperfect

catchooky wrote: »

Hi all, I have had a sC for about a year but have never gotten round to using it or even taing it out of the box!!!!
However, after reading this I have been inspired and definately will be unpacking it today. I have a couple of questions though - I have two pork loin (steaks?) which I would like to cook in the SC, does anyone have any ideas?
Also, we tend to cook poussin more than chickens as we have a tiny fridge! Does anyone have any ideas how best to cook it? I was going to buy one tomorrow to cook on Monday, but I leave the house at 0730 and don't get back until 1740, is this too long to cook it for as it'll only be a wee thing?
Thanks in advance

Re the pork loin steaks maybe you could do something similar to a Lancashire hotpot with onions potatoes stock herbs and mushrooms. Make sure the potatoes are covered with stock though.
Maybe a pussin would be ok if you put it on low, or could you put the slowcooker on a timer maybe so it starts later? 10 hours is a long time to cook such a tiny bird. HTH

methekidsandthecat

Hi all

I have read this thread with interest as I now have 2 slow cookers!
A 6lt one is great but I found it too big for just the 3 of us although the children eat loads. So I managed to get a 3.5 lt one from ebay. Have yet to try it.....

I don't have any chickens in my tiny freezer but I do have 2 joints of pork - has anyone tried this in a SC?

Many thanks
Me

furrypig

catchooky wrote: »

Hi all, I have had a sC for about a year but have never gotten round to using it or even taing it out of the box!!!!
However, after reading this I have been inspired and definately will be unpacking it today. I have a couple of questions though - I have two pork loin (steaks?) which I would like to cook in the SC, does anyone have any ideas?
Also, we tend to cook poussin more than chickens as we have a tiny fridge! Does anyone have any ideas how best to cook it? I was going to buy one tomorrow to cook on Monday, but I leave the house at 0730 and don't get back until 1740, is this too long to cook it for as it'll only be a wee thing?
Thanks in advance

i cooked a pack of pork loin steaks yesterday in my SC and I did it with carrots, onions, potatoes, herbs an stock then just before it was ready I put some fine beans on the top so they were cooked through and it was yummy!

First time I'd tried it and would do it again but wouldn't use a whole pack f steaks or would use double the veg and freeze some.

Pink.

Hi methekidsandthecat,

Pork is one of the best joints of meat (in my opinion) for slow cooking as it's quite fatty and is good for cooking long and slow. If the pieces that you have are fatty you'll need to skim the fat off the top of the juices before making gravy.

I stud the joint with garlic, brown it in a pan, pop it into the slow cooker add a little stock (made from a pork stock cube and the juices from the pan) leave it for 6-8 hours depending on the size. Once it's ready I take it out of the slow cooker and give it a 20 minute blast in a hot oven to crisp up any fat on the outside, but that's not necessary, it's just the way I like it. Let it rest for about 20 minutes before carving.

There's an older thread that might help:

Pork Joint In Slow Cooker

Pink

Bargain_Rzl

Another slightly off-topic query from me...

I have a whole duck in the freezer. It's been there for months and I'm not quite sure whether it's going to be OK once defrosted, however assuming that it is, how would you go about doing it in the SC?

(I'm sure there would be an issue over getting rid of excess fat, knowing how much pours out of a duck when you roast it!)