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!
SC Roast Chicken
Ingredients
Instructions
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Mix all the spices and stuff together in a bowl.
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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!
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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.
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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.
My fave use of my slow cooker is for whole chickens. Mine is big enough to fit 2 small chickens. Cook all day like you did then shred the meat and freeze. It’s fabulous to be able to take it out and make chicken salad or a chicken stir fry or whatever. And, of course, use those bones to make a broth and freeze it as well! YUM.