In my slow cooker today...

gizmo111

gettingready wrote: »

Ok - so.....

Followed a receipe from my lovely book (photo of the book few posts above) - followed it exactly and.....

Took the chicken out.

It says in the book "carve the chicken" - but.. there was nothing to carve as the chicken has completely fallen to pieces and had to fish some pieces out of the liquid.

The chicken tastes great but all looks a complete mess, nothing at all like on the photo in the book

It did say to make sure the chicken and the veggies are completely covered with liquid while cooking, it was a whole chicken when I started and put it in the SC - it was bits and pieces when I took it out.

5 hours on high, as in the receipe.

Buuuuuuuuuuuuuuuuuuuuuuuuuuuuuu

I usually do a chicken for around 10 hours on low, put a little bit of butter on skin, squirt all over with lemon juice and put about 1/2 inch of boiling water in bottom of SC. The wings usually fall off and legs nearly do, the trick is to put a bigfish slice - spoon or whatever above and below chicken and move it carefully. I love chicken like this for sandwiches as it is great to slice when cold, the legs etc I chop off meat and make into pies, there is a load of stock as well.

gettingready

Thank you ladies..... so I am not alone?

It does taste great but to be honest some of the meat seem to have "dissolved" as there really was not that much meat from what was a reasonable size chicken....

In the receipe there was 500ml cider and 900 ml chicken stock - the photo was of a whole chicken with some carrots/onion/celery around it so I assumed this is what it was supposed to look like and was quite dissapointed.

It did say to fish the veggies out of the liquid but never said "fish the small chicken bits" out of the liquid LOL

Westywoodpecker

I cooked my first whole chicken last week & was really surprised at how nice it was. I sat it on a couple of carrots with just an inch of water (as suggested here) & cooked it on low for 7 hours. As I'm a bit more confident I cooked a duck in it today & that was lovely too!

gizmo111

gettingready wrote: »

Thank you ladies..... so I am not alone?

It does taste great but to be honest some of the meat seem to have "dissolved" as there really was not that much meat from what was a reasonable size chicken....

In the receipe there was 500ml cider and 900 ml chicken stock - the photo was of a whole chicken with some carrots/onion/celery around it so I assumed this is what it was supposed to look like and was quite dissapointed.

It did say to fish the veggies out of the liquid but never said "fish the small chicken bits" out of the liquid LOL

I find the SC gives more meat than roasting

julietiff

In a few hours there will be our favourite beef with red onions and
red wine for stew with pancakes underneath

pammie39

Lois_and_CK wrote: »

Chicken in the slow cooker:

Put an inch of chicken stock in the slow cooker and add in some rough chopped onion and mixed herbs. Sit the chicken on top of the onion and cook it on low for around 7 hours.

Veg: steamer

Potoatoes: Make jacket potatoes in the microwave, then scrape out the potato and fluff up with a bit of butter to make a kind of mash.

Yorkshire puds ... hmm, no idea - unless your microwave happens to be a combi oven then I don't see a way these can be done. Unless you buy them ready cooked and try heating them in the microwave.

Gravy could be made from a packet and boiling water from kettle.

Stuffing doesn't particularly need browning, so could be made with a packet stuffing and boiling water from the kettle.

Alternatively, go round to a relative's and get them to cook for you!

hi there
many thanx to you and to pammiej74
i have done chicken in s/c before (with garlic) very nice!!!!!
i have also done jackets in the s/c, also very nice.... so will prob go for that option.
as for relitives, they have all made other arrangements, because we stay at home on xmas day because my dd (7 years old ) takes ages to open her presants.
as for yorkies.. well.....i my try ready made and cooked, put them in the microwave for a few seconds and see what happens.

thanx again

merry xmas everyone!!!!! xxxxxx

cheerfulness4

Pammie - if you want crunchy potatoes then see if a friend will lend you their deep fryer and cook off par boiled potatoes in there as a good substitute for roasties.

Pre made yorkshire puds heat up well on the top of my toaster - I use the reheat setting. (not in the toaster note but over the top).

Lois_and_CK

pammie39 wrote: »

hi there
many thanx to you and to pammiej74
i have done chicken in s/c before (with garlic) very nice!!!!!
i have also done jackets in the s/c, also very nice.... so will prob go for that option.
as for relitives, they have all made other arrangements, because we stay at home on xmas day because my dd (7 years old ) takes ages to open her presants.
as for yorkies.. well.....i my try ready made and cooked, put them in the microwave for a few seconds and see what happens.

thanx again

merry xmas everyone!!!!! xxxxxx

good luck! And merry christmas

Raksha

Red cabbage in mine today while I'm at work, ready to cool and reheat for Friday

foxy-tigger

Raksha wrote: »

Red cabbage in mine today while I'm at work, ready to cool and reheat for Friday

Oooh! That sounds lovely. what do you do to it/add? Thanks:D