Slow Cooker - The Recipe Collection

davetaylor

whatatwit wrote: »

As long as it's wet, I've no preference. :rolleyes:

So, if it's chicken tomorrow, done in the SC, when are you cooking the ham hock?

I've just been looking at the Sillfield Farm link posted on that thread....I was contemplating visiting tomorrow, then I thought the barginanimous ham hock would be pretty expensive by the time I've paid for petrol...hmmmm...better visit Sainsbugs instead.

I've got two slow cookers! One smaller one and one bigger one. They will both be on the go tomorrow. One for my pea and ham soup and the other for my chicken. The soup will be in the larger on. It's going to be a mammoth affair It should keep me going all week!

Quasar

I've also got my one on the go. Will put the beef stew on shortly for 8 hours then it will automatically switch to "keep warm" mode, so I'll have a delicious lunch tomorrow.

davetaylor

One quick question regarding my whole chicken in low cooker. Do I place the chicken in breast side up or breast side down?

aimless_2

Hi all, I had my whole chicken for dinner last night, It was very nice but I think I cooked it to long (8hrs) as it seemed a bit dry. It fell off the bone though so I think next time I`ll try to get to it in 6 - 7hrs or if I`m going to be longer put some bacon strips on top or some butter under the skin. Tasted lovely with the lemon and onion, thanks again shandypants for the tip. Oh and the whisky went into the chef :-)
Am having chicken pie with the leftovers tonight and cooked the stock on drained and froze it last night (exciting life innit)

davetaylor

Hi, glad it worked out ok. I will follow your tip and only do it for about 6 hours. Did you put the chicken in breast side up or down?

shandypants5

breast up is how I do it....

mandy_moo_1

Don't forget to let us know how the chicken turns out, Dave

i've never tried to do one in the SC so i think i'll wait and see if it works for you!!

davetaylor

mandy_moo_1 wrote: »

Don't forget to let us know how the chicken turns out, Dave

i've never tried to do one in the SC so i think i'll wait and see if it works for you!!

I cheated and opened it up. It looks and smells gorgeous!

davetaylor

mandy_moo_1 wrote: »

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

As well as the chicken, I also had a pork shank on the go to make soup. I have ended up with a rather big bone left over from that. Is there any reason why I can't add that to my chicken bones when making my stock?

davetaylor

This is what my chicken look like so far!