In my slow cooker today...

furndire

Sui_Generis wrote: »

but where did all the liquid come from again?

It was probably with water to make the weight up !!!!!!! (good to make plenty of gravy with).
If there is a lot of fat with the liquid, its because the chickens are so pumped up with feed to make them grow quickly, and like us, if we eat the wrong stuff, we put on fat and not muscle.
You don't get so much liquid with free range chickens - as they have had some chance to run about.

elf06

ok so just wondering if anyone else had issues with watery gravey once their dishes are cooked?? I have a SC recipe book and follow the recipes properly but always end up with watery sauce - any suggestions??

Sui_Generis

furndire wrote: »

It was probably with water to make the weight up !!!!!!! (good to make plenty of gravy with).
If there is a lot of fat with the liquid, its because the chickens are so pumped up with feed to make them grow quickly, and like us, if we eat the wrong stuff, we put on fat and not muscle.
You don't get so much liquid with free range chickens - as they have had some chance to run about.

They were lean, two chicken breasts cubed but you might be right about them as a source of liquid. Peppers always seem to give up a lot and the cook in sauce seemed quite thick. In fairness the flavour was very good and chicken perfectly cooked and all in less than 3 hours on high.

Next time I'll prepare the beg separately.

Sui_Generis

elf06 wrote: »

ok so just wondering if anyone else had issues with watery gravey once their dishes are cooked?? I have a SC recipe book and follow the recipes properly but always end up with watery sauce - any suggestions??

Happens to me too you can just add some flour in to thicken.

elf06

oh ok add flour and keep cooking or just as I am about to serve?

Sui_Generis

I do it about 10-20 minutes before serving, works fine with beef casseroles.

elf06

Excellent thanks - just need to find out more about the Lidl mix now and I will be one happy bunny

Sublime_2

Perppers cook really quickly in the SC. It might be worth puting them in a couple of hours before serving to keep the texture.They do hold loads of water.

I barely had much liquid in my casserole after adding all the ingredients, but by the time the peppers had cooked down there was more than I would have liked. I had to add some extra flour to thicken. It was too tempting to add a bit more liquid (veg stock) for me as it looked a bit dry, especially I as I was going out most of the day. I knew I shouldn't have done it as I don't like too much liquid in mine. :rolleyes:

cyclingyorkie

bought a vheap chicken at the coop yesterday - couldn't work out why it was cheap - nowhere near the sell-by date,

Sort of worked it out as I sweated over a hot stove - no idiot with any sense should be cooking a roast dinner in this heat!

HOWEVER:- it was lovely, it fed 4 comfortably (with leftovers - ds headed off to a BBQ), and the carcass is today in my slow cooker with some seasoning and veg making chicken stock!

azureblue_2

Can fish be done in the sc? I have done many a bean or soya meat substitute casserole deliciously with lots of veg, we don't eat four-legged animals or fowl.
Many thanks.