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whole chicken in slow cooker - 3 questions
9 Answers
is there any danger of food poisoning cooking a whole chicken in this way, due to low initial cooking temperature?
does the skin go crispy?
do you put veg in the bottom?
does the skin go crispy?
do you put veg in the bottom?
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Hi Mandimoo... we cook whole chicken in the slow cooker... no the skin doesn't go crispy.. we haven't tried putting veg in...and I've done it several times and haven't poisoned anyone yet..I've done a medium size chicken on low for about 4 ish hours...but I suggest you check it as you normally would..its very tender..moist and tasty.. good luck! .. Crispers other half x
I have cooked a whole pheasant in mine, which is only a small one (the cooker not the pheasant, although that is not very big). It tastes nicer than one either boiled or baked, but I don't know why. I put some herbs and a small amount of water with it. I think it must keep all the juices in because it certainly adds to the taste.
All the literature I’ve read says that chickens if cooked whole in a slow cooker should ALWAYS be cooked on High and ALWAYS on their own. I’ve got a mini (2 person) slow cooker and cook poussin’s in mine (approximately 1.5 hours). Always make sure you heat your slow cooker on High before you put the chicken in, any water/stock that you use should ideally be boiling; with the pot and liquid hot the chicken has less time exposed to coolness so less chance of any nasties getting in. You can use as much water/stock as you like, I just about fill mine as I like loads of gravy, if you don’t use much water/stock keep checking on it to make sure the pot doesn’t dry up. As to the skin, well it depends if it’s looks you want to go for; chicken in an oven has skin that comes out looking brown and crispy, chicken in a slow cooker has unfortunately rather anaemic slimy-ish skin (but easy to remove), it’s totally personal choice.
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