slow-cooking a chicken . . .
Discussion
Fancy chicken tonight. . .a melt in the mouth version. Will do the usual of buttery seasoning under the skin and maybe some rashers on top.
Normally I just follow the instructions of 45mins per kilo plus 30mins or whatever it says.
So. . .if I slow-cook it for say 2-4hrs(??) wrapped in foil (what temperature?) with a quick blast at the end to crisp up the skin will the meat end up more tender and fall off the bone than the conventional method?
Edit just to clarify I dont have a slow cooker, just a combi-oven.
Normally I just follow the instructions of 45mins per kilo plus 30mins or whatever it says.
So. . .if I slow-cook it for say 2-4hrs(??) wrapped in foil (what temperature?) with a quick blast at the end to crisp up the skin will the meat end up more tender and fall off the bone than the conventional method?
Edit just to clarify I dont have a slow cooker, just a combi-oven.
Edited by Digger on Sunday 6th December 16:57
I regularly slow cook chicken.
Just do it at a low heat - say 120C - for an extended period and COVERED. It will become very, very soft. At the end take off the covering and blast it as hot as your oven will go for twenty minutes (or less! Watch it!) to brown the outside.
Very succulent. But the covered roasting dish you do it in MUST have a good seal...
Just do it at a low heat - say 120C - for an extended period and COVERED. It will become very, very soft. At the end take off the covering and blast it as hot as your oven will go for twenty minutes (or less! Watch it!) to brown the outside.
Very succulent. But the covered roasting dish you do it in MUST have a good seal...
The Bird Is In The Oven!! Quartered lemon pieces inside with dried rosemary and some capers(!). Seasoned with plenty of garlic peppered butter with finely chopped capers under skin (thought I'd try something different with the capers!). Seasoned outer skin with a light coating of lemon juice, jamaican jerk, rashers of bacon (to be removed for the final blast). Hopefully I'll get the timings right.
Not very scientific, more of a kitchen sink approach methinks but should taste gooood. . .
Not very scientific, more of a kitchen sink approach methinks but should taste gooood. . .
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