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chicken in the slow cooker.. leave it on the bone? |
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#1 |
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Join Date: Jul 2003
Location: Huddersfield
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chicken in the slow cooker.. leave it on the bone?
Hello again..
I'm modifying a recipe I found online to use in a slow cooker. The ingredients are chopped up chorizo, chicken (going to use drumsticks and thighs, both still on the bone), chopped onions, chopped tomatoes and chopped peppers as well as herbs and a very very good dose of sherry, lol. The recipe states to brown the chicken, then the chorizo, then the onions. Then add all the chopped up veg to it and let it simmer long enough (that's where the idea of the slow cooker came in). But since I've never used the slow cooker I was wondering if I have to take the bones out before the meat goes in? Or can it be left on and will literally fall off after several hours of cooking in the clow cooker. Sorry if this sounds too basic.. but I'm doing the preparation for a major come-dine-with-me dinner party we're having with friends.. and there's money up for grabs to win ![]() Thanks for your help
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#2 |
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Join Date: Mar 2006
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You cant do a whole roast chicken in a slow cooker. Still do the browning off but as whole is fine, then pop it in the slow cooker. You dont need as much liquid/stock in a slow cooker, than if you were boiling up a gravy from your roast chicken juice. If your non slow cooker recipe says simmer in it, then you will not need as much liquid as the recipe, because there is nowhere for it to evaporate to.
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#3 |
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Join Date: Mar 2006
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This recipe seems fine liquid wise
http://allrecipes.com/recipe/kathys-...en/detail.aspx 120ml stock there which is less than if you were simmering it on a hob. |
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#4 |
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Join Date: Sep 2006
Posts: 9,329
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Quote:
You cant do a whole roast chicken in a slow cooker. Still do the browning off but as whole is fine, then pop it in the slow cooker. You dont need as much liquid/stock in a slow cooker, than if you were boiling up a gravy from your roast chicken juice. If your non slow cooker recipe says simmer in it, then you will not need as much liquid as the recipe, because there is nowhere for it to evaporate to.
http://www.google.co.uk/search?q=who...ient=firefox-a |
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#5 |
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Join Date: Jul 2003
Location: Huddersfield
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I'm not using a whole chicken (althought the original recipe stated one, however it was to be jointed and then browned in parts). The pieces I'll be using are chicken drumsticks and thighs..and there's no stock needed..however a lot of sherry (about 600ml).
Was thinking of adding half to the browning meat (until the alcohol evaporates)..and the remainder into the slow cooker.. with the peppers and two tins of chopped tomatoes. Would that be ok? |
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#6 |
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Join Date: May 2009
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Quote:
You cant do a whole roast chicken in a slow cooker.
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#7 |
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Join Date: Oct 2008
Location: By the tangerine sea
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Quote:
Hello again..
I'm modifying a recipe I found online to use in a slow cooker. The ingredients are chopped up chorizo, chicken (going to use drumsticks and thighs, both still on the bone), chopped onions, chopped tomatoes and chopped peppers as well as herbs and a very very good dose of sherry, lol. The recipe states to brown the chicken, then the chorizo, then the onions. Then add all the chopped up veg to it and let it simmer long enough (that's where the idea of the slow cooker came in). But since I've never used the slow cooker I was wondering if I have to take the bones out before the meat goes in? Or can it be left on and will literally fall off after several hours of cooking in the clow cooker. Sorry if this sounds too basic.. but I'm doing the preparation for a major come-dine-with-me dinner party we're having with friends.. and there's money up for grabs to win ![]() Thanks for your help ![]() |
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#8 |
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Forum Member
Join Date: Jun 2004
Posts: 4,817
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I haven't tried cooking anything with alcohol in in a slow cooker before, but I have a reacipe book for it that says if you use wine or vinegar the alcohol and acidity doesn't cook off in the same way as on the stove, and the flavour remains pungent and undeveloped. So if your recipe has a lot of sherry in you might want to try it out before you serve it to people.
As I say thought I haven't tried it so I don'tknow how much difference it makes. |
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#9 |
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Forum Member
Join Date: Jul 2003
Location: Huddersfield
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Quote:
I haven't tried cooking anything with alcohol in in a slow cooker before, but I have a reacipe book for it that says if you use wine or vinegar the alcohol and acidity doesn't cook off in the same way as on the stove, and the flavour remains pungent and undeveloped. So if your recipe has a lot of sherry in you might want to try it out before you serve it to people.
As I say thought I haven't tried it so I don'tknow how much difference it makes. ![]()
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#10 |
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Join Date: May 2007
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I think I'd stick to simmering it on the hob, then,as that's what the recipe was designed for and you don't have time for any test runs to adjust the amount of liquid. Also, sherry that has not had the alcohol burnt off will not taste good in the recipe, so I would advise that if you do make the dish in the slow cooker, you add all of the sherry to the pan that you brown the chicken in and bubble it for 2-3 minutes to burn off the alcohol before adding to the slow cooker.
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#11 |
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Inactive Member
Join Date: May 2008
Location: moving to Austin, Texas
Posts: 2,707
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I break down the chicken first, but yeah it's okay with the bones. I do it all the time when I make tortilla soup.
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#12 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
Not sure if that was a typo, but you can cook a whole chicken in a slow cooker, i've done it several times. You don't get the crispy skin, but I find it a lot easier to get all the meat off rather than doing it in the oven.
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#13 |
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Join Date: Jul 2003
Location: Huddersfield
Posts: 1,786
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thanks everybody for your suggestions.. I followed the recipe and let everything simmer (and also the alcohol evaporate) before I transfered everything to the slowcooker.. and let it cook for about 8+hours.. the meat came off the bone and the whole dish was very very yummy
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