Thursday, October 29, 2015

Simple Chicken (Crock) Pot Roast

I should have done this dish more often as it is easy and yummy, Just put the chicken in the crock pot and forget about it for 4 or 5 hours and have a great meal afterwards. I did this last week - inspired by John Grisham's The Appeal that I'm reading at the moment. I must be a bit hungry when I read to the bit that they went to the Trial Lawyers Convention and ate roast chicken and broccoli, albeit cold in the novel it still sounded quite yummy. So I went out to buy a whole chicken for my roast chicken venture.

For 2, you'll need:

Roast Chicken
1kg whole chicken, giblet removed
Salt & pepper
1 medium onion whole, peeled

Rub the chicken inside out with salt and pepper, pop the onion in the cavity and brown the skin on all sides in a hot pan with a little bit of oil. Place a deep dish upside down in the crock pot (slow cooker), put the chicken on top of the dish and cook on low for 4 or 5 hours ( the cooking time depends on your slow cooker.

When the chicken's done - rest it on a cutting board and cover with foil. Save the cooking juice for gravy but skim the fat off as much as you can.

2 Tablespoon butter
2 Tablespoon flour
1 1/2 cup chicken cooking juice, if the juice is not enough, add water to make up to this
Salt & pepper to taste

Gravy is basically velouté sauce in my book but when I fry flour in butter, I like it to be a bit darker than blonde. Add the juice gradually and keep stirring until the sauce thickens. Reduce the heat and simmer for 5 minutes or so. Taste the sauce and add more salt & pepper if needed.

Cut up the chicken and serve with boiled potatoes, carrots and of course, broccoli. Pour gravy on top, eat with or without cranberry jelly.

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