Slow Cooker - The Recipe Collection

davetaylor

So what does the hot pot involve? Any other ideas?

krispy444

Hi there, does anyone have a recipe for a risotto in the slow cooker ? Would love to know if this would work

Many thanks

shandypants5

aimless wrote: »

Thanks for the reply shandypants, will try the soaking bit. My sink isn`t stainless but because of the weight I did wash it on the draining bit, good idea about the cloth I will use one from now of. For my next trick, a whole chicken tomorrow :-)

If its your 1st chicken try putting a lemon chopped in half inside the cavity, and an onion too, allso chopped in half.
stand the chicken on 2 large carrots to keep it off the bottom of the pot the throw in a glass of white wine and cook on low for 6 hours ish...
You wont regret it. believe me.... drooling now just thinking about it..:D

aimless_2

Got 2 lemons today, do got the onions, no wine but got lots of scotch will that do :-) do I have to peel the lemons or bung em in whole? didn`t cook it today, had fish and chips with curry sauce from the chippy instead, luverly!!

shandypants5

Just chop the lemon in half, no peeling.:D
Although you DO need to peel the onion...
The wine is an optional extra...just put in about half inch of water instead.
Never tried scotch:rolleyes: maybe you should try it when you have more slow cooker experience..lol I put the the scotch in the cook usualy.

Add any herbs /garlic/ you like inside the cavity, and if you want you can sprinkle paprika on the skin to give it a little colour, although I never bother.

I got this recipie from ticklemouses post in this thread, http://forums.moneysavingexpert.com/showthread.html?t=131302

lots of good stuff in there to keep you going.

davetaylor

I am going to cook a whole chicken like this tomorrow. Will a glass of ref wine do instead of white?

Also, I have never made my own stock before, can someone explain how I should do this with the chicken carcass after I have got all the meat off?

mandy_moo_1

davetaylor wrote: »

I am going to cook a whole chicken like this tomorrow. Will a glass of ref wine do instead of white?

Also, I have never made my own stock before, can someone explain how I should do this with the chicken carcass after I have got all the meat off?

erm i think red wine only goes with red meat, so it wouldn't taste as nice as using white :rolleyes:

when you've stripped as much meat off the carcass as you can, put it in your SC or a big pan, together with an onion (you can leave skin on), couple of carrots and any veg bits or peelings you have. i always put a bay leaf in mine as well
then just pour about 2-3 litres of water over it all, and cook it REALLY slowly for as long as you can....i would do it in my SC for about 8 hours (overnight) then pour it all through a sieve or colander to get rid of all the bones/veg etc (don't forget.....don't do this over the sink like i did the first time...i just stood there watching my stock go down the plughole!! :eek:) put a big pan underneath, then when its cold, i bag it up and freeze.you can't use any of the veg you had in it, so make sure you bin it

if you've got a good stock, when its cold it'll go like jelly...don't panic, its supposed to!!

davetaylor

mandy_moo_1 wrote: »

erm i think red wine only goes with red meat, so it wouldn't taste as nice as using white :rolleyes:

when you've stripped as much meat off the carcass as you can, put it in your SC or a big pan, together with an onion (you can leave skin on), couple of carrots and any veg bits or peelings you have. i always put a bay leaf in mine as well
then just pour about 2-3 litres of water over it all, and cook it REALLY slowly for as long as you can....i would do it in my SC for about 8 hours (overnight) then pour it all through a sieve or colander to get rid of all the bones/veg etc (don't forget.....don't do this over the sink like i did the first time...i just stood there watching my stock go down the plughole!! :eek:) put a big pan underneath, then when its cold, i bag it up and freeze.you can't use any of the veg you had in it, so make sure you bin it

if you've got a good stock, when its cold it'll go like jelly...don't panic, its supposed to!!

Thanks, I'm guess I don't chop up the onion it in whole?

Also, this is going to sound like a really dumb question, but how do I actually use my stock? Is it is simple as instead of making up stock with oxo cubes, say half a pint, I just use the stock instead?

Do you defrost it first or just chuck it in the pan and let it defrost that way?

BabyKat

thanks for that i wasnt sure how to do it either i will make my stock from now on that way

mandy_moo_1

yep you can just cut the onion in half, no need to peel. the skin adds to the colour of the stock

you can use it to make soup, or as you say whenever a recipe calls for 'stock'

just lift the bag out of the freezer to defrost, but sit it in a pan, or you get pools of water off it! if you don't want to use it to make soup, then lots of bags are your best bet, then you are only defrosting a bit at a time HTH