Was inspired by other posts about the whole chicken and thank you for posting. Some of my techniques will look quite familiar.
I browned the bottom in heavy skillet with a little olive oil spray. Tried to keep chicken from touching sides by using some rings and parchment. We love lemon chicken so I used citrus on hand and then rubbed with a mixture of Better than Bouillon chicken and roasted garlic. Sprinkled with salt and thyme. High for 4 hours. Then broiled just a few minutes for some color. This is cooling then to fridge for supper and lunches this week – probably serve with jasmine rice, sautéed sugar snap peas/red bell pepper strips and pan sauce. (I had to sample a wing) Cheers everyone!
by vikmomma
9 Comments
Ммммм. Хуета
Are those English muffin/crumpet rings? Also, this looks amazing.
Did you brown it before putting it in the slow cooker? Looking to improve my technique.
Yes I did. I just copied someone else’s technique but it’s got to add a little more flavor right? 😉
How large was this chicken?
I don’t think it looks that appetising it is anaemic and worryingly looks undercooked by the legs.
Cooking methods should be based on the results wanted. Ovens can be slow cookers too. Crispy skin on chicken should be a must.
Seasoning….🧑🏾🦯
[what I used](https://imgur.com/a/ZICju0T)
I’m confused what’s happening here?