Help sc and bm, lots of questions...

vanilla

Hi everyone, i bought a chicken today and would really like to cook it in the slow cooker ( never used it before) and i have a few questions
1) do i need to put water in with the chicken??
2) if i wanted it ready for say 5pm what time should i put it on at and what temp? or can i put it on tonight, or would that be to long?
3) with the bones of the chicken, how do i make stock, using the sc??

The sc is from tesco, not sure of size and has 3 settings. I can't believe that i'm afraid of it. It never came with any recipes so i've never used it.

BM i just got today (it's a bellini) and i'm looking for a recipe to use what i have in the cupboard, i have...
SR flour
Plain flour
Dried skimmed milk
Bread yeast
then have eggs, butter, milk, sugar.

Any help would be great as things will be getting pretty tight for money from now (BM will be my last big thing to get, hoping it will pay for its self).

Rikki

You'll find all the answers in the "Old Style Indexed Collections" Click Here

vanilla

Thank you so much for the link .

Rikki

vanilla wrote: »

Thank you so much for the link .

You can still ask questions, its just thats a good starting point.

annie-c

If you want to cook the chicken whole then I would clean it thoroughly and put it in the SC on top of some scrunched up balls of kitchen foil if you have any. This will raise it off the floor of the SC and stop the bottom cooking entirely covered in juices. You might want to put 1-2 tablespoons of water in to start it off, but chicken gives off such a lot of fluid (especially if it is a cheaper one - they are often 'plumped' up with water to make them look more attrractive) so it's not always necessary.

I would put it on low to medium for about 8 hours for a medium chicken. You can test it using a thermometer or by checking that the juices run clear. Beware though - once cooked the meat will absolutely fall off the bones, most likely as you remove it from the SC! This is a great way of ensuring you use all the meat as there is no need to 'pick' it off the carcass... but it is strange the first time you cook it this way! TBH, I prefer chicken roasted in the oven, but the SC method is sworn by by many on here

annie-c

For bread I would follow a recipe that came with your BM, unless it was second hand and you don't have one. BUT, reduce the sugar in the recipe to 1 tsp unless you like it sweet, as most BM recipes are for Amreican style bread. If you don't have a recipe then post the size of your BM, and we'll try to help

Irisheyes648

vanilla wrote: »

Hi everyone, i bought a chicken today and would really like to cook it in the slow cooker ( never used it before) and i have a few questions
1) do i need to put water in with the chicken??
2) if i wanted it ready for say 5pm what time should i put it on at and what temp? or can i put it on tonight, or would that be to long?
3) with the bones of the chicken, how do i make stock, using the sc??

I always cook my chicken in the slow cooker on a Sunday her it goes.....................

Put an onion in the cavity
Put chicken in pot
Fill with enough water to cover put a few herbs and maybe a lemon in
Cook on high for about 8 hours

---

someone told me never to cook a whole chicken on low in a sc
The chicken will be falling of the bone

Make sure you save the water in the sc from the chicken, I normally put it in the fridge over night so the fat rises to the top so its easy to skim off.
Strip the carcass once it is cooled, cook this with a few veggies and water to make some more stock then drain in a seive. Place this stock and the stock in the fridge in the slo cooker with onions veggies etc whatever you have, broth mix is good too (soak overnight) and cook all day in the sc.:T

vanilla

Thanks for all the replies .
Going to put the chicken on tomorrow morning at 9am and follow your advice ( i can't wait) yummy.
As for bm, it came with some recipes and a basic but had strong white flour but i read the link and it said i could use plain, so will try that.
Can't wait to see how it will turn out.

vanilla

Thanks Irisheyes, i've never made stock before or homemade soup except for veg. So think i'm make chicken dinner tomorrow and then soup on friday.
Can i put any veg in for soup, i have cabbage, cauliflower, spring onion, broccoli, and frozen peas, carrots??
So i just put all into sc all day for soup, what setting should i use???

Oh i have potatoes to.

Irisheyes648

I normally put any veg that is lurking, potatoes are good because the starch thickens the sauce, I also cook mine on high as it reduces the liquid a bit and makes it thicker.............you will end up messing about with the recipe and adding extra bits until it suits you. Just let it cook as long as you like.

As for using plain flour in bread, whenever I make bread I always use plain as its cheaper and in my humble opinion it makes no difference.

Gingham_Ribbon

There's the slow cooker quick questions thread too.