TODAY’S RECIPE: Slow Cooker Roast Chicken
THE slow cooker makes the chicken very succulent and full of flavour. SERVES 4
Ingredients
1 large onion, peeled and cut in thick slices 2 carrots, halved lengthways and chopped 1 small chicken 2 tbsp butter, softened
Method
1. Put onion and carrot in base of slow cooker pot, sit the chicken on them and add 100ml boiling water. Gently ease chicken skin away from breast. Stir salt and pepper into butter and push butter under skin. Put bay leaf in the chicken cavity and sit on the onion and carrot.
2. Cook on low for 5 hours, then check chicken is cooked by wiggling wing — it should feel very loose. Tip chicken up so liquid inside flows out, then cook on high for 30 minutes. If chicken isn’t cooked through, cook for another hour, then turn up heat. If you want skin browned, grill it for a couple of minutes (make sure your slow cooker insert is flameproof if you keep it in the pot, or transfer it to a roasting tin).
3. There will be gravy in the base of the dish with the veg: tip everything through a sieve and press veg gently to ensure you get every last drop. Serve veg on the side, if you wish.