Slow Cooker Chicken

roastchickenvegetables.jpg

Chicken in a slow cooker is really easy to do, you just prepare the chicken, put it in the cooker and leave it until ready. I served the chicken with gluten free gravy and roast vegetables cooked in the rice cooker. The peas were just frozen ones that I zapped in the microwave.

This recipe is my own invention, it turned out to be quite delicious.


Ingredients:
1 Chicken
Fish Sauce
Pepper

Stuffing Ingredients:
Quinoa (cooked) or cooked rice (brown would be better)
Onion
Preserved Lemon
Fresh Herbs like Thyme, Rosemary and Parsley

Method:
Mix the stuffing ingredients, and place into the cavity of the chicken. I have not specified quantities as it depends upon the size of your chicken. Do not try to squeeze too much stuffing in, leave a little bit of room. Close up the opening by weaving a skewer in and out of the loose skin. I use a bamboo one that I can trim to size.

Grind black pepper over the outside of the chicken, place into the cooker and splash over some fish sauce. The fish sauce adds salt and flavour, it will not make the chicken taste fishy. It is a more subtle alternative to soy sauce.

Put the lid on the cooker, and cook as per the instructions with your cooker. Mine says to leave the chicken for 1 1/2 to 2 1/2 hours per 500g on low. You will not need to turn the chicken over. You can check that the chicken is cooked by placing an oven thermometer into a thick part of the meat, such as the thigh, and checking that it is at least 80 degrees Celsuis.

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~ by aadbro on January 6, 2007.

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