Can you cook a "roast" in a slow cooker?

[Maggoty]

I have a 3 bird joint and I want to cook it for a meal at work. The only way to cook it would be via a slow cooker. My thoughts were to brown the meat (ie Skin) seal up the ends with bacon to prevent the stuffing from coming out, place the joint in there with a chicken stock covering half the joint.

Would that work? or would I need to cover the complete joint with stock??

Cheers

xx

[Postdog]

No is the simple answer. I have done it with mince and chicken bits - or rather tried thinking it might work - but it hasn't. Maybe if you let it cook for a week, but I wouldn't risk it.

[lorri24601]

When i cook meat as a joint rather than casserole or stew in the slow cooker i only put about half an inch of stock in and it always comes out lovely and tender, if you cover it you would effectively be simmering/boiling the joint rather than roasting. Have never done a 3 bird joint myself, but cant see it a problem as long as you check its thoroughly cooked through.
:-)

[DaisyMae]

Maybe you could cook it at home the day before and serve it cold with a variety of salads, it would be safer and probably easier for you to cope with as everything could be done ahead.

[Brooksy]

I agree with Postdog. Also the risk of salmonella food poisoning these days is too high.

[Maggoty]

Oh dear - differing points of view. On another forum that I posted this question I was sent a link from a slow cooker web page saying

"Whole poultry is great for pot roasting in a slow cooker. Small birds can easily fit in an average size appliance and be easily prepared with minimal preparation. Preparing whole birds this way leads to tender, moist results and a delicious healthy meal. In general, a one to two pound bird will serve two to three people. It is important to note, though, that whole duck should not be prepared in a slow cooker. Even though a small duck may fit in the pot, the bird will not cook well due to its shape and fat content. Instead, use the slow cooker for smaller cuts, like duck breast. Similarly, geese are rather large, fatty birds and are best prepared in an oven instead of a slow cooker"

But unfortuantely one of the birds is a duck - so will have to re-think

Thanks chaps - one and all