Cooking whole chicken in slow cooker is so easy. Chop up some veggies, toss them in the slow cooker, place your whole FROZEN chicken on top and let it cook on high for about 6 hours. Done and done. You don’t have to maintain it or anything and you end up with a perfectly cooked chicken. Since I discovered this, I no longer slave over the oven trying to make a perfect chicken.
This trick has also made it easier and more practical for our family to buy more organics. We save money by cooking up the whole chicken and using every bit of it instead of paying more for each cut.
The first night we eat the cuts we love. After dinner Michael picks the carcass of the remaining meat and we pack it away for upcoming lunch and dinners (chicken noodle soup, enchiladas, chicken salad, etc.) When he is done I boil the carcass to make chicken broth that we freeze and use in our other recipes like split pea soup. It doesn’t take hardly any time and we are not only ensuring that our family is getting healthy food but we are also teaching our children how to be more responsible. They are learning the value of eating quality food and they are also learning how to be less wasteful.
What’s New?
In other news… I am so excited today. Want to know why? Because my lens came in the mail and now we can say goodbye to poorly lit photographs of food! Goodbye!
I finally was able to get the lens that I wanted to take some mouth-watering food photographs. What kind of lens do I need? A lens with a wide aperture. I need to be able to let in lots of light and have a shallow depth of field. Blah blah blah camera stuff blah blah blah. I know, I’m a photography nerd, but let’s face it… these photographs aren’t making the cut and I really want to provide you guys with some drool on yourself scrumptious food photography. The lens I bought goes to f1.4 which makes me happy.
I will see about showing you the difference between lenses on my next recipe post. We’ll see if the problem is the lens/lighting or the photographer… eek!
- 1 frozen roaster chicken (4 pounds)
- 2 large carrots
- 1 small onion
- 1 teaspoon parsley
- 1 teaspoon thyme
- 2 tablespoons all purpose flour
- cold water
- Chop carrots and onion and spread on bottom of slow cooker
- Place frozen roaster chicken on top
- Top with seasoning
- Cook on HIGH for 6 hours or until internal temperature 160 degrees.
- If desired, remove the clay insert from the slow cooker and place in a 400 degree oven for 10 minutes or until skin turns brown.
- For Gravy: Place chicken drippings from slow cooker into a medium saucepan. In a small cup sir together flour and just enough cold water to moisten into a paste. Add this mixture to the chicken drippings and bring to boil stiring constantly. Reduce heat and simmer until mixture thickens into a gravy.
