I'm surprised how many people still have a slow-cooker. And how many don't use them. A bit like a bread-maker. You use them for a while, then they end up in the back of a cupboard.
Well, if you do have one, try this. It's tonight's supper and is filling the house with chickenness.
I've got a basic Crock-Pot which has four settings: Off, Low, High and Keep Warm. Plug it in and set it to High. (Actually, the only difference between High & Low is how quickly it gets up to temperature says their website.)
Now get your free-range, organic chicken out of the fridge and let it warm up a bit.
Cut a lemon in half and cut a whole head of garlic in half. Cut the bits of string off the chicken and insert the lemon & garlic into its *ahem* cavity.
Pop the chicken into the slow-cooker and, before you put the lid on, spread on a good teaspoonful of butter. Then, season well with salt and pepper. (Maldon sea salt and freshly-ground pepper, if you can.) Put the lid on and leave it for at least 4 hours.
If you have a large chicken, you may find that the legs rise up during cooking and lift the lid up. This is bad news, so put a heavy, upturned saucepan on top to keep the blighter in.
While that's cooking, a word about vegetables.
Do have roast spuds. Par-boil for 5 mins. Drain. Put back in the pan. Shake with the lid on to break up the corners. then into a cast iron pan, pre-heated with goose fat (If you can. Any oil will do, at a pinch.) Add Rosemary, Salt. Pepper. Gas mark 6 for 70-90 mins depending on the size of the spud.
Any other veg you fancy. My favorite is:
Fry some smoked lardons till crisp & brown. Add 1/4 pint of chicken stock. Bring to the boil and throw in a large handful of frozen peas. Cook for a couple of mins. Add a couple of handfuls of shredded Savoy cabbage. Put the lid on and cook until the cabbage is done - about 3mins. Lovely.
When the chicken is done, remove from the slow-cooker (Carefully, it may fall apart.) Put it in a serving dish and cover with 2 layers of kitchen foil and a tea-towel. Let it rest somewhere warm for up to 30 mins. That keeps it juicy.
Now, despite having put no liquid in the slow cooker, you will find there is half a pint of lovely chicken stock in there. You can make gravy with that however you like, but if you're pushed for time just add a bit of water and some gravy granules. Works for me.
That's it. The best roast chicken - without roasting.
