KKL
New Member
Posts: 1
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Post by KKL on Aug 20, 2003 6:45:02 GMT -6
Hi Everyone!
One of my favorite crockpot meals has been to purchase a whole chicken, freeze it and the let it cook in my crockpot all day. I set the timer for noon so it's ready when I get home at 8:00 or so. I though it was okay because it was frozen and I've never gotten sick and I always check the temperature to make sure it is 170 degrees F before eating. I recently read in one of those Betty Crocker recipe books I buy in the checkout line that one should never put a whole chicken in the crockpot and frozen food shouldn't go in there either. Is this really dangerous? Please let me know your thoughts. Thanks.
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Post by chief_cook2 on Aug 20, 2003 13:44:14 GMT -6
KKL this some info that I found maybe it will be of some help. Hope that it will show you some guide lines. Have a nice day.
Smart Guidelines to Follow
Always begin with fresh or thawed meats, do not use meat that is still frozen. Rather than large cuts or roasts, cut meat into chunks. For poultry, do not use a whole chicken, but rather pieces (legs, thighs, breasts, etc). Cook meat on high for the first hour, turn slow cooker down to low for the remaining time. This allows the cooker to heat up quickly and "heat down" gradually. Recipes should include some form of liquid. If a recipe does not include a liquid, consider adding 1/2 cup of water or broth, or simply not using the recipe at all. Keep the lid closed. Opening the lid to take a peek adds precious cooking time in increments of 20-30 minutes EVERY TIME it is opened! Check the internal temperature with a thermomter to ensure that the food reaches 160 degrees F. Do not use your slow cooker to reheat foods. This is simply not what your slow cooker was made to do.
Here is one of my favorites :
Crock Pot Pick - All Day Chicken
4 pound Chicken -- breasts and thighs 1/4 pound Mushrooms, sliced 2 tablespoons Margarine or butter 1 (11 oz) mandarin orange sections, drained 1/2 medium bell pepper, sliced lengthwise 1/4 teaspoon Ground ginger 3 tablespoons Cornstarch 1/4 cup Cold milk 1/4 cup Cold water
Marinade: 2 tbsp frozen orange juice 2 cups chicken stock 1 tsp salt 1/4 tsp pepper 1/2 cup tomato paste 2 tbsp soy sauce 2 tbsp brown sugar 2 cloves garlic, minced 1 dash allspice
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.
In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.
6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit.
Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving. Serve with baby carrots and small new potatoes.
Marilynn chief_cook
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