Cooked on high for 4-5 hours until chicken was fully cooked and falling apart. I also added about 1/4 a cup of water when I put the veggies in. It turned out delicious.
by amyofearth
3 Comments
Key-Reading1681
I like to place the whole chicken on top of onions cut in half. Then I sprinkle a packet of Lipton onion soup mix. Low for 6.6 hours. No liquid needed the chicken does that all by itself.
Old_Leather_Sofa
Something vaguely similar is Poulet au Pot – a traditional French dish. It’s about as simple as it gets. Basically its whole chicken in a pot boiled with root veggies.
A leek, thyme and parsley, some onion with cloves poked into them add to the flavour. To serve, you make a simple white sauce using butter, flour for a roux, some of the cooking liquid and a splash of cream.
Its a simple but incredibly comforting meal. I make it at least once a fortnight at the moment. I also get a bit fancy and I will transfer a 500ml or more of the cooking liquid to a wide pan and reduce it to intensify the flavour before I use it in the sauce.
Key-Reading1681
I just used the soup packet nothing else. Always turns out good.
3 Comments
I like to place the whole chicken on top of onions cut in half. Then I sprinkle a packet of Lipton onion soup mix. Low for 6.6 hours. No liquid needed the chicken does that all by itself.
Something vaguely similar is Poulet au Pot – a traditional French dish. It’s about as simple as it gets. Basically its whole chicken in a pot boiled with root veggies.
A leek, thyme and parsley, some onion with cloves poked into them add to the flavour. To serve, you make a simple white sauce using butter, flour for a roux, some of the cooking liquid and a splash of cream.
Its a simple but incredibly comforting meal. I make it at least once a fortnight at the moment. I also get a bit fancy and I will transfer a 500ml or more of the cooking liquid to a wide pan and reduce it to intensify the flavour before I use it in the sauce.
I just used the soup packet nothing else. Always turns out good.