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Slow-cooked chicken, query
Our neighbour cooks a chicken (no stuffing) very slowly. He says he
only adds a bit of water and it comes out very well cooked, tender and the skin is flavourful and crisp. I would ask him how to do that, but he's out of town for a couple of days and I'm thinking I'd like to do the same thing tonight. Anybody have any ideas on how to do this? I'm sure it's no secret, but I'm just trying to cut a few corners as I have a rather busy day. -- "It is easier for a rich man to enter heaven seated comfortably on the back of a camel, than it is for a poor man to pass through the eye of a needle." Supply Side Jesus |
On 26 Sep 2004 15:30:29 GMT, Michel Boucher >
wrote: > Our neighbour cooks a chicken (no stuffing) very slowly. > He says he only adds a bit of water and it comes out > very well cooked, tender and the skin is flavourful and > crisp. I would ask him how to do that, but he's out of > town for a couple of days and I'm thinking I'd like to > do the same thing tonight. Anybody have any ideas > on how to do this? I'm sure it's no secret, but I'm > just trying to cut a few corners as I have a rather > busy day. http://www.hamiltonbeach.com/recipes/index.html Chicken in a Pot Yield: 6 servings 1 pkg. (16 oz.) frozen mixed vegetables 1 envelope (1.5 oz.) beef stroganoff sauce mix 1 whole chicken (4-5 lb.) Paprika, onion powder and garlic powder 1. Combine vegetables and sauce mix in the crock. 2. Sprinkle seasonings on the skin of both sides of the chicken. Place the chicken in the crock over the vegetables. 3. Cover and cook on preferred setting: Low - 8 hours High - 4 hours If crispy skin is desired, preheat a broiler and place the chicken on a broiler pan. Broil for 10 minutes or until nicely browned. The Ranger |
On 26 Sep 2004 15:30:29 GMT, Michel Boucher >
wrote: > Our neighbour cooks a chicken (no stuffing) very slowly. > He says he only adds a bit of water and it comes out > very well cooked, tender and the skin is flavourful and > crisp. I would ask him how to do that, but he's out of > town for a couple of days and I'm thinking I'd like to > do the same thing tonight. Anybody have any ideas > on how to do this? I'm sure it's no secret, but I'm > just trying to cut a few corners as I have a rather > busy day. http://www.hamiltonbeach.com/recipes/index.html Chicken in a Pot Yield: 6 servings 1 pkg. (16 oz.) frozen mixed vegetables 1 envelope (1.5 oz.) beef stroganoff sauce mix 1 whole chicken (4-5 lb.) Paprika, onion powder and garlic powder 1. Combine vegetables and sauce mix in the crock. 2. Sprinkle seasonings on the skin of both sides of the chicken. Place the chicken in the crock over the vegetables. 3. Cover and cook on preferred setting: Low - 8 hours High - 4 hours If crispy skin is desired, preheat a broiler and place the chicken on a broiler pan. Broil for 10 minutes or until nicely browned. The Ranger |
BubbaBob > wrote in
0: > Michel Boucher > wrote: > >> Our neighbour cooks a chicken (no stuffing) very slowly. He >> says he only adds a bit of water and it comes out very well >> cooked, tender and the skin is flavourful and crisp. I would >> ask him how to do that, but he's out of town for a couple of >> days and I'm thinking I'd like to do the same thing tonight. >> Anybody have any ideas on how to do this? I'm sure it's no >> secret, but I'm just trying to cut a few corners as I have a >> rather busy day. > > To get a crisp skin on a slow-cooked (we are talking about cooking > over charcoal, aren't we?) chicken, you need to raise the > temperature to about 350-375F for the last 10 or 15 minutes. > Otherwise the skin will be tough and rubbery. No, not charcoal. This is cooked in either the oven or on the stove. -- "It is easier for a rich man to enter heaven seated comfortably on the back of a camel, than it is for a poor man to pass through the eye of a needle." Supply Side Jesus |
BubbaBob > wrote in
0: > Michel Boucher > wrote: > >> Our neighbour cooks a chicken (no stuffing) very slowly. He >> says he only adds a bit of water and it comes out very well >> cooked, tender and the skin is flavourful and crisp. I would >> ask him how to do that, but he's out of town for a couple of >> days and I'm thinking I'd like to do the same thing tonight. >> Anybody have any ideas on how to do this? I'm sure it's no >> secret, but I'm just trying to cut a few corners as I have a >> rather busy day. > > To get a crisp skin on a slow-cooked (we are talking about cooking > over charcoal, aren't we?) chicken, you need to raise the > temperature to about 350-375F for the last 10 or 15 minutes. > Otherwise the skin will be tough and rubbery. No, not charcoal. This is cooked in either the oven or on the stove. -- "It is easier for a rich man to enter heaven seated comfortably on the back of a camel, than it is for a poor man to pass through the eye of a needle." Supply Side Jesus |
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Grismalkin wrote:
>> From: Michel Boucher >> Date: 9/26/2004 9:30 AM Mountain Standard Time >> Message-id: > >> >> Our neighbour cooks a chicken (no stuffing) very slowly. He says he >> only adds a bit of water and it comes out very well cooked, tender >> and >> the skin is flavourful and crisp. I would ask him how to do that, >> but >> he's out of town for a couple of days and I'm thinking I'd like to do >> the same thing tonight. Anybody have any ideas on how to do this? >> I'm >> sure it's no secret, but I'm just trying to cut a few corners as I >> have >> a rather busy day. >> > It's probably too late now but keep this in mind in the future. > Mimi's Sticky Chicken. > It needs no water but calls for onion. It takes 5 hours to bake at > 250 F and is totally luscious. I believe that Mimi used to hang out > here but that was before my time. > > If you google Mimi's Sticky Chicken you'll find her site and recipe. IIRC, Mimi died. Her chicken is legendary. Jill |
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