Shh – don’t tell anyone, but I bought myself a new kitchen gadget the other day. It was on sale and I’d be thinking about getting on for, oh, all of about 2 or 3 weeks. It’s a slow cooker. Apparently, they are just the bees knees for tossing loads of stuff in a pot and then letting it cook all day. I imagine it’s also pretty good if you’re trying to sell your house – as it makes the kitchen smell awesome!
So I figured I needed to justify the purchase of a 6.5 litre slow cooker, besides the fact that it was half price when I bought it and subsequently cheaper than smaller one. I decided to roast a chicken in it. I was impressed – so impressed, this is a TWO picture post!
- 1 whole chicken – clean (as in, don’t leave the giblets inside or anything!
- 2 teaspoons of smoked paprika
- 1 teaspoon of salt
- 1 teaspoon wild thyme or whatever thyme you have (I had wild thyme!)
- 1 teaspoon garlic powder
- 1 teaspoon chilli flakes or cayenne pepper or whatnot
- 1 teaspoon black pepper
- 1 large onion chopped into chunks
- Mix all the spices and stuff together in a bowl.
- Rub it all over the chicken. I put some under the skin as well, just cause, well, that’s a gross thing to do but makes it worthwhile!
- Chop up your onion into chunks and place it at the bottom of the slow cooker.
- Put the chicken on top.
- Don’t be tempted to add liquid – you don’t need to. I know, I thought that was weird, too.
- Stick the slow cooker on high and cook for about 4 or 5 hours – the chicken just falls off the bone.
- After you eat, stick some water, carrots, more thyme, bay leaf, another chopped onion and celery into the cooker and make a really tasty stock overnight.