Timeline for Slow cooked chicken
Current License: CC BY-SA 3.0
12 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Aug 12, 2016 at 15:55 | comment | added | PoloHoleSet | As long as you don't desire the crisp skin, certainly no reason not to. | |
| Feb 7, 2016 at 20:07 | answer | added | diane macadam | timeline score: 3 | |
| Dec 24, 2015 at 13:54 | comment | added | No'am Newman | There's no need to add any liquid. Whenever I slow cook a whole chicken (along with vegetables), there's always plenty of liquid in the cooker when the chicken is taken out. | |
| Dec 22, 2015 at 15:39 | answer | added | anon | timeline score: 0 | |
| Dec 21, 2015 at 20:23 | comment | added | Carl H | Sorry, it was maybe a bit of a vague question. I was thinking about things like cooking times, how much fluid/stock to put in, etc, which have been answered in the comments (post these as answers please). Also, I was wondering if I cook it in stock and it goes so tender that it's almost falling off the bone, is there a risk with small bones getting in the meat? | |
| Dec 21, 2015 at 18:06 | comment | added | Cascabel♦ | If you have an answer, please post it as one. Comments aren't intended as a way to post short answers. | |
| Dec 21, 2015 at 16:01 | review | Close votes | |||
| Dec 21, 2015 at 18:06 | |||||
| Dec 21, 2015 at 15:42 | comment | added | Dave | I've done a whole chicken in the pot, but I found that the white meat dries out too much if you go too long. By too long I mean not six hours, but turn it on in the morning and come back 8-10 hours later when home from work (my pot is old and does't have the delayed start feature). As for making stock: absolutely! I did that overnight and the stock turned out great, and super easy. It was one of those slap yourself on the forehead and think "why didn't I think of that" ideas. | |
| Dec 21, 2015 at 14:50 | comment | added | Chris H | You can get a whole chicken in a slow cooker, especially the oval models. And you can cook it with or without stock. But check the timings from a proper slow cooker book, especially if you're not adding lots of hot liquid. We quite often do this, then after eating what we want and cutting up the rest (the dark meat especially works really well for leftover-roast-chicken recipes) put the bones (+oinions etc.) back in to make stock overnight. | |
| Dec 21, 2015 at 14:02 | comment | added | Stephie♦ | Note that a whole bird and a 3.5 litre pot might be a bit tight - if necessary, chop up the birds in the usual 6-8 pieces. | |
| Dec 21, 2015 at 13:59 | comment | added | Cascabel♦ | If you google "slow cooker whole chicken" you'll see plenty of recipes. Still fair to ask about the basic things you should/shouldn't do (e.g. how much liquid) but the answer to your core question seems evident enough. | |
| Dec 21, 2015 at 13:50 | history | asked | Carl H | CC BY-SA 3.0 |