Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Slow-Cooker Chicken

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Hello, again! Sorry about the haitus. I haven’t felt much like cooking anything new, so it’s been lots of beef shanks in the slow-cooker here, and rotisserie chickens galore, and paneer pakoras a few times. šŸ˜ This weekend, Target had a sale on whole chickens for $3.99, so I nabbed one, it was about a dollar a pound, and I’ve been having cravings for chicken soup… so here we are!

I pretty much made the first recipe I found for slow-cooker chicken, which was here:

http://www.thelittlekitchen.net/whole-chicken-in-a-slow-cooker/

But instead of cooking it for 6-8 hours on low, I cooked it 4-6 hours on high (I think I rounded to 5), and I inserted some butter under the skin – I saw that on a cooking show once and have been fairly drooling to try it for years and years. I think it was probably more appropriate for roasting a chicken, but hey. Butter is butter and there’s nothing bad about that.

Other than that, I followed the recipe fairly closely, with the exception of not having celery or cooking twine. So sue me. lol I figured the chicken would be a big, floppy mess (it was) and I would have to skip the browning step (which was a pity, and yes – I did). I’ll try to remember to pick some up for next time, because I do looooove brown skin on a bird.

Other than that, this turned out bland, but tasty. I mean, it tastes lemony in bits, and chickeny in the rest. And since chicken is what I wanted, it tastes good. Next time, I’ll use more spices, and probably a blend slightly more to my taste – not sure what that will be yet – and some salt. Not a lot, but a touch. And oh my gosh, a good bit more garlic. It’s nonexistent in this chicken.

There’s a nice bit of stock, and it’s quite concentrated, so I think I’ll be able to thinĀ it down a bit and have a good amount of soup, especially once I add potatoes (a staple in my soups) and a good bit of the chicken meat back in. So that’s a win! I’ll also be using more lemon juice, since I couldn’t fit the whole lemon in my bird, and consequently have lots of lemon left over.

Hardly any photos, sorry – this was a very quick process and most of the time was spent washing the bird and then washing up and decontaminating surfaces after that, chicken makes my OCD twitch – but here’s the one I did get, of the cooker right after I popped the bird in.

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OK – I think it’s time to start making some soup!! Mwah!!

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Author: Christine Na'imah

I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

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