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I need another cooking icon. One that's more 'home-cooking' and less 'contest' or 'bacon'.
Anyway, for Christmas, one of my gifts to myself was a slow-cooker cookbook.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
anher and I have been trying out a new recipe pretty much every week. I haven't been posting the results on livejournal, and I can't quite figure out why. Maybe it's the nearly 50 hour weeks I've been working. Maybe it's because it doesn't quite feel as adventurous. I mean, I'm not even there to stir the pot and taste it and dream up improvements. It does all the work while I'm off earning money.
Anyway, one of the first recipes we tried was a plain recipe for cooking whole chicken, and it turned out obscenely tasty. So, for those of you who possess large slow cookers and enjoy chicken, here is the recipe.
( Slow cooked chicken goodness! )
When I made this, the only chicken I could find was about 6 lbs, so I ended up doubling everything. My slow cooker was filled to the brim. However, by the time I got home that evening, there was veggie/chicken broth almost to the brim, and the onions had really cooked down.
The chicken was extremely tasty, the broth velvety and filling, and the meat literally fell off the bones. I removed all the chicken, tore up what we didn't eat or carve to save for later, then returned the meat (minus bones) to the pot. Half a bag of egg noodles and 30 minutes on high, and I had really, really good chicken noodle soup. It all vanished by the end of the week.
No, mom, I didn't chill the broth and skim the fat. I left it all in. I have no regrets.
Anyway, for Christmas, one of my gifts to myself was a slow-cooker cookbook.
anher and I have been trying out a new recipe pretty much every week. I haven't been posting the results on livejournal, and I can't quite figure out why. Maybe it's the nearly 50 hour weeks I've been working. Maybe it's because it doesn't quite feel as adventurous. I mean, I'm not even there to stir the pot and taste it and dream up improvements. It does all the work while I'm off earning money.Anyway, one of the first recipes we tried was a plain recipe for cooking whole chicken, and it turned out obscenely tasty. So, for those of you who possess large slow cookers and enjoy chicken, here is the recipe.
( Slow cooked chicken goodness! )
When I made this, the only chicken I could find was about 6 lbs, so I ended up doubling everything. My slow cooker was filled to the brim. However, by the time I got home that evening, there was veggie/chicken broth almost to the brim, and the onions had really cooked down.
The chicken was extremely tasty, the broth velvety and filling, and the meat literally fell off the bones. I removed all the chicken, tore up what we didn't eat or carve to save for later, then returned the meat (minus bones) to the pot. Half a bag of egg noodles and 30 minutes on high, and I had really, really good chicken noodle soup. It all vanished by the end of the week.
No, mom, I didn't chill the broth and skim the fat. I left it all in. I have no regrets.
