Chicken Slow Cooker

Prep Time
40 mins

Cook Time
6 hours

Serves
4 peeps

Roasted Slow Cooker Chicken with Gravy

Chicken Slow Cooker recipe for my fellow home chefs and friends sounds like something new and exciting, and well in keeping with Home Cooking Haven's mission statement which we emphasize:

"Delicious, but very simple recipes, economical to suit everyone's budget strings".

At irst glance this appears to be a long winded recipe, but in actual fact once you start this chicken slow cooker you will realize that it is very simple, and can all be done and put into the cooker before you leave for work.

When you get home all you need to do is brown the chicken under the grill .Make a gravy, and serve, what a pleasure meal after a long day at the office.

Ingredients

Preparing the chicken

1 Medium to Large Chicken
2 tsp ground sea salt.
2 tsp ground black pepper.
1 tsp paprika.
1tsp crushed garlic.
1tsp dried mixed herbs.
1tsp chicken barbecue spice.
1tbsp Olive Oil
1tsp fresh lemon juice (lemons are so good for us).
1 tsp cayenne pepper.
1 Medium to large chopped onion.
4 medium sized washed and thickly sliced carrots (do not peel).
6 baby marrows.
¾ cup chicken stock
2 Tbsp sweet mild chilli sauce.
6 medium potatoes, washed and quartered (do not peel.)
4 celery stalks cut into thirds.

Put all the spice in a mortar and using a pestle grind and mix into a paste.
Add the olive oil and lemon juice to the paste and mix.
Wash your hands well, and rub the mixture over the entire bird, inside and out getting it ready for the chicken slow cooker recipe.
Set the chicken to one side, while you prepare the stuffing.

Ingredients for the Stuffing.

Preparing the Stuffing.

Delicious stuffing from a Slow Cooker Chicken

2 Tbsp olive oil.
2 Onions, one finely chopped.
2 finely chopped celery stalks.
3 cups 1 or 2 day old breadcrumbs.(those of you on the Banting diet you can use the Banting bread )
2 Tbsp chopped fresh herbs, thyme, sage and parsley.
2 tsp dried mixed herbs.
1 egg, beaten.
Freshly ground sea salt and black pepper to taste.

Fry the finely chopped onions and celery for ± 10 minutes or until soft.
Remove from pan and place in mixing bowl.
Add all the other ingredients, and mix with hands that have just been washed.
Stuff the cavity of the chicken with the mixture and plug the hole with the whole peeled onion (see benefits of eating onions) and tie legs together.

Coarse Salt and Pepper to Taste

Method

Place the prepared veggies into the slow cooker and add chicken stock.
Add the prepared Chicken with stuffing on top of the veggies and cover.
Cook for 4 to 5½ hours by which time the chicken will be done and the veggies tender.
Remove the chicken from the slow cooker and place under the grill for a few minutes.
Last step, make the gravy

Ingredients for the Gravy.

Method for the Gravy.

2 Tbsp plain flour.
Juices from the roasting pan.
Stock from the cooked veggies.
150ml dry white wine or apple juice

Blend the flour with a little water in a jug to form a paste.
Gradually stir in the roasting juices, then pour into a saucepan.
Add some stock from the veggies, the wine (or apple juice) and bring to the boil, stirring continuously until smooth and thickened.
Season to taste and pour into a gravy jug.

Plating

With traditional white or brown rice.
Any fresh salad of your choice.
Cauliflower mash (the latest craze and is very popular for those that are following the Banting Diet).
Mealie meal pap, which is a traditional and very much loved way of serving these sort of meals in Africa.
Bon Apitif

Traditional Oven Temperatures

325° F
350° F
375° F
400°F

165° C
177° C
190° C
200° C

Slow
Moderate
Moderate
Moderately Hot

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This article was printed from Home-Cooking-Haven.com.com

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Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque: . Two cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: Two moisten food for added flavor and to prevent drying out while cooking.

Blanch: Two cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk. Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander: Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce. Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment: Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over: If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout: The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear: To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim: To remove surface foam or fat from a liquid

Seep: To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.