In my slow cooker today...

jcr16

fantastic , thankyou for that. were a family of 5. hubby,me and 3 children between 6 yr and 19m i find the 4.5 a fab size for chickens, chilli , casseoles etc. but if i want to do cook for 11( family visiting etc ) of us like i often do it is just a bit of a tight squeeze. and i find spliting it accross the 2 slow cooks i have changes the taste slightly. Plus i've wanted on for a while and hubby agrees it be helpful so i don't really need to justify myself , do i ? lol.

davetaylor

Ok, in my slow cooker is a load of beef and lamb bones I have been saving up, with some onion, carrot and celery. Been on low since 8pm last night. I also have some soup broth mix soaking in a big pan. Soon I am going to move the stock mix from slow cooker and, take meat off bones and set the meat aside. Then I will boil up the stock for another hour on the stove, add more water if needed, then add broth mix, and some chopped veg. Will put the meat back in during the last 10 mins.

davetaylor

Forgot to ask, does what I'm doing sound like a good plan? Never done it like this before. I kinda feel that to get the best out of my stock I need to move it from slow cooker and give it a good long simmer on the stove. Also, what do people do with their broth mix. Do they boil it up for a long time before adding it to the soup. I like the broth mix to be really soft...

Mayday

Sausage, Parsnip & Ginger Casserole:

http://allrecipes.co.uk/recipe/6118/sausage--parsnip-and-ginger-casserole.aspx

tomtombeanie

minniepoos wrote: »

I've just thought of a question - I did a couple of SC casseroles last week, but the sauces came out a bit runny. I was wondering if I threw in a handful or two or couscous or bulgar wheat would it thicken it up a bit? And how long would it need to be in there for?

Or is there something else I can do that I haven't thought of?!

...at the risk of sounding like i work for a porridge oats company (i don't!! but always seem to be talking about them ), you could always try a good handful thrown in at the beginning. i always use them to thicken chili, you can't tell once it's had a good few hours.

Fridayschild

Hi all,
Chicken in red wine in mine today, just a made up recipe, with bits of odd veg, red wine, garlic and a rasher of smoked bacon and herbs. Yum yum!!

richj

Hi,
my folks have a 6.5l SC. Yesterday they put a whole chicken in to cook, they had browned the outside in a pan. It was in on high for 8hrs, but wasn't cooked through properly. They say it was turned over half way through cooking...Is there any knack to doing this ? i am going to try at the wekend and don't want the same problem...

cheers
Rich

bargainbird

i put a large chicken in mine on sunday at 7.30am and cooked on low (6.5l) until 4pm, was bootiful

Sui_Generis

richj wrote: »

Hi,
my folks have a 6.5l SC. Yesterday they put a whole chicken in to cook, they had browned the outside in a pan. It was in on high for 8hrs, but wasn't cooked through properly. They say it was turned over half way through cooking...Is there any knack to doing this ? i am going to try at the wekend and don't want the same problem...

cheers
Rich

I don't brown before and don't add anything and generally leave it on low for about 7-8 hours. I have cooked up to a 2.3Kg chicken in that way in a 3.5L SC. m Perhaps someone with a 6.5L can comment?

yummyhoney

i dont brown my chicken either,,i have a 6.5 ltr one i just fired it in on it's own didnt bother turning it during half way,on for 5 or 6hrs on low..today im just cooking off cut ham in mine to turn into rissotto,,yum yum