Poultry
If using the One-Step method, remove the skin first.
Use poultry up to 1.5 kg (3lb). The lid mustn’t be raised by the meat. Thaw
frozen poultry before cooking. Cook whole poultry unstuffed, on high.
1. Wash and dry the poultry and season inside and out.
2. Brown the skin in its own fat or a little cooking oil, in a large frying pan.
3. Transfer to the crock pot and cook on high for the time shown.
Poultry Weight
Setting
Time
Chicken
1.5 kg (3lb)
high
3
1
/
2
-4 hours
Pheasant Large high
3-4
hours
Chicken with barbecue sauce
high 4
1
/
2
-5
Butter
40g (1
1
/
2
oz)
Chicken
Whole 1-1.5kg (2
1
/
2
-3lb)
Salt and pepper
to taste
Onion, finely chopped
1 medium
Tomato ketchup
60ml (4tbsp)
Vinegar
30ml (2tbsp)
Mango chutney, chopped
30ml (2tbsp)
French mustard
2.5ml (1tsp)
Caster sugar
5ml (1tsp)
Worcestershire sauce
15ml (1tbsp)
Rub inside the crock pot with a little of the butter. Wipe the chicken and
season inside and out. Heat the remaining butter in a large pan and brown the
chicken all over. Transfer to the crock pot. Put the onion in the pan and fry for
2-3 minutes, without colouring. Add the other ingredients and bring to the
boil. Pour over the chicken and cook for the time shown, basting occasionally.
Coq au vin
high 3
1
/
2
-5/low 6-9
Cooking oil
15ml (1tbsp)
Chicken joints, skinned
4
Flour
50g (2oz)
Salt and pepper
to taste
Streaky bacon, chopped
100g (4oz)
Onion, chopped
1 large
Chicken stock
300ml (
1
/
2
pt)
Red wine
300ml (
1
/
2
pt)
Button mushrooms, sliced
100g (4oz)
Bay leaf
1
Cloves
2
Bouquet garni
1
Heat the oil in a pan. Coat the chicken in seasoned flour and fry on all sides.
Transfer to the crock pot. Put the bacon and onion in the pan and soften but
don’t brown. Stir in the remaining flour and add the other ingredients. Bring to
the boil, stirring continuously, and pour over the chicken. Cook for the time
shown. Remove the bay leaf, cloves and bouquet garni before serving.
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