Post by Sylvia on Nov 13, 2008 11:27:46 GMT -6
I was at a loose end and not really in a cooking mood. There was this chicken in the fridge that I had planned to just roast in the usual way. I decided to use the slow cooker and the resulting chicken was moist and had a lovely flavour. I will try and share it with you.
I have written down all that I did (not a lot) so that I can make it again. The DH was supposed to be carving - I do hope there will be enough left for the finished dish.
My Slow Cooker Chicken
This would serve 4 comfortably, if the DH didn't do the carving
1 x 4lb whole chicken
1 lemon, sliced in two
2 x 2" Cornichons, sliced and chopped
1 large handful of fresh basil
1 large handful of Coriander/Cilantro
6 ozs pancetta, in thin rashers, you could use bacon slices
1 chicken cube
1/4 pint boiling water
Parsley, chopped,for serving
To thicken the gravy
3 ozs cornflower
3 ozs of cold water
Mix the two together to get a nice loose paste.
Switch on the slow cooker at high
Stuff the chicken with the sliced lemon, coriander/cilantro, basil and the cornichons. Drape the pancetta over the top of the chicken.
Mix the chicken stock cube with the boiling water and place in the bottom of the slow cooker.
Add the chicken to the slow cooker and cook on high for 2 hours then turn down to low for 3 hours. Baste once or twice with the lovely juices
Remove the chicken and pour all the gravies into a pan, bring to the boil and thicken with the cornflower and water. Slice the chicken into a heatproof dish and pour the gravy through a sieve onto the chicken, keep warm until you are ready for serving. Sprinkle with parsley just before serving.
Was it a hit or a miss - definitely a big hit!
Sylvia446
I have written down all that I did (not a lot) so that I can make it again. The DH was supposed to be carving - I do hope there will be enough left for the finished dish.
My Slow Cooker Chicken
This would serve 4 comfortably, if the DH didn't do the carving
1 x 4lb whole chicken
1 lemon, sliced in two
2 x 2" Cornichons, sliced and chopped
1 large handful of fresh basil
1 large handful of Coriander/Cilantro
6 ozs pancetta, in thin rashers, you could use bacon slices
1 chicken cube
1/4 pint boiling water
Parsley, chopped,for serving
To thicken the gravy
3 ozs cornflower
3 ozs of cold water
Mix the two together to get a nice loose paste.
Switch on the slow cooker at high
Stuff the chicken with the sliced lemon, coriander/cilantro, basil and the cornichons. Drape the pancetta over the top of the chicken.
Mix the chicken stock cube with the boiling water and place in the bottom of the slow cooker.
Add the chicken to the slow cooker and cook on high for 2 hours then turn down to low for 3 hours. Baste once or twice with the lovely juices
Remove the chicken and pour all the gravies into a pan, bring to the boil and thicken with the cornflower and water. Slice the chicken into a heatproof dish and pour the gravy through a sieve onto the chicken, keep warm until you are ready for serving. Sprinkle with parsley just before serving.
Was it a hit or a miss - definitely a big hit!
Sylvia446