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}


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Slow-Cooker Chicken

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. 😐 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 thin 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.

Image

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

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Beef Stew (And Wallpaper Paste)

Well, my friends, I knew I would have some failures – and I come to you today, shifting my weight from foot to foot and rolling my cap nervously in my hands, because last night I made beef stew that could probably also be used as wallpaper paste if you were in a pinch. lol

I don’t know why I thought it would be a great idea to dredge the beef in flour before browning it; but for some reason I did, and once I started, my hands took over and my brain shut off, and I went through the process as thought I were making fried chicken, and then suddenly I found myself facing a pot of beef “gruel” instead of stew. Well.

It’s not really *that* bad. It tastes ok. And God knows I have A LOT of it.

BWAHAHAHAHAAHAHAaaaaa. So today begins the Reclaiming Of The Gruel!! Because sometimes you have to be gruel to be kind, in the right measure, or something like that.

Snort.

So, um. I guess, when you’re cooking, you should probably pay attention. And the second moral of this story: this is why I didn’t become a surgeon.

Well, as I said in the “About Me” page, I’m not a chef, and part of the entertainment value of this blog will be watching my amazing failures. 😀 See you soon!!