I love my slow cooker. It’s a great way to get some succulent meat with very little effort.
Today’s effort was a roast chook. It took me all of about 20 seconds. I simply bunged (official term) the following ingredients into the slow cooker at about midday:
-Two ice cubes of lemon juice (which was squeezed from a grandmother’s lemon tree in bulk and frozen for later use)
-a bunch of homegrown dried herbs (rosemary, sage and basil) but use what you have on hand
-A pinch of salt
-a free range whole chook.
It turned out something like this:
I also wasted very little because:
–I used the whole chook, including all those unpopular cuts of meat!
– I also used all the juices to make a gravy (whisking in flour and adding a bit of homemade chicken stock)
-I also used the bones to make a stock (very nutritious and frugal)