Gravy's Cooking Thread

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Soygen

Soygen

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The thing with a timing circuit is that if your slow cooker doesn't retain / start its cooking settings by just being 'turned on', it's kind of useless. Like that Hamilton Beach looks like an all-digital control panel, so I'm guessing if you unplug and then plug it back in, you have to manually push a 'start' button to start cooking.
 
chaos

chaos

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Yeah, I thought about getting a timing circuit but like Big Soy said, that wouldn't start the cooking.
 
Ao-

Ao-

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Hrm, we've got a couple of slow cookers, and most of them just have a dial. As long as the dial is turned and there is power, it's cooking. No buttons or anything.
 
Soygen

Soygen

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Ao-_sl said:
Hrm, we've got a couple of slow cookers, and most of them just have a dial. As long as the dial is turned and there is power, it's cooking. No buttons or anything.
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Right, that would be the only kind that would work with the circuit timer.
 
mkopec

mkopec

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So Im Trying that chicken ina crockpot thing a few pages back tomorrow. I have it all rubbed down with goodness of my own and ill let it sit overnight.
 
Gravy

Gravy

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Sir Funk_sl said:
Bros I just cooked something the other night that changed my life:Found Recipe: KFC-Inspired Chicken : NPR

Not that the rub in that recipe is a game-changer, but just how easy it was to use the slow cooker to cook a whole chicken. I bought a 4.5 lb chicken from the local Trader Joe's for under $5, rinsed it, rubbed it, and cooked it on high for 4 hours and it came out delicious.

I eat a shit-ton of chicken throughout the week and this was too tasty and too cheap to not do once or twice every week. The rub in that recipe is pretty delicious too, but I'm sure any rub will be awesome.
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So, did you remove the skin like the article recommends? I'm not sure how I feel about this recipe. I can slow cook a bird in my dutch oven, then take off the lid and let the skin get crispy. Not as healthy, but tastier?
 
mkopec

mkopec

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Im leaving the skin on mine. I mean that's like 1/2 the flavor, right? Even if you never eat it, which I don't.
 
Sir Funk

Sir Funk

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I left the skin on mine too. It certainly won't come out crunchy, but it was delicious.

How do you use your dutch oven to cook the chicken, exactly? I'm sure the final product is better with other methods, but the set it and forget it nature is just too easy with the slow cooker and it is extremely tasty to boot.
 
Gravy

Gravy

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In a dutch oven, I'd cook the bird with the lid on for about an hour to an hour 1/2 at 300, then take off the lid and increase the temp to 425 until the bird is golden. I'd probably also leave the bird breast side up, since the heat of the pot will probably overcook the breast meat.

I'm with you though, I do like the idea of dumping the bird in a crockpot and not messing with it.
 
lurkingdirk

lurkingdirk

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Any sentence that includes the phrase "is better than bacon" is heresy, and the person who uttered such filth need be eliminated.

Sorry Etoille.
 
Ichu

Ichu

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Are you going to make a crispy chicken skin and cheddar quiche?

Are you going to make crispy chicken skin wrapped scallops?

Are you going to make a crispy chicken skin lettuce and tomato sandwich?

I rest my case.
 
lurkingdirk

lurkingdirk

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Depends. Do you mean real Canadian bacon, or do you mean ham, as most American restaurants mean?

Actually, forget it. Canadian anything is better than crispy chicken skin.
 
Gravy

Gravy

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I'm not gonna go full retard and say crispy chicken skin is better than bacon, but it's damn good.

I've had smoked crispy chicken skin that was very close to bacon. Very close.

So I guess I went 3/4 retard. Maybe 7/8.
 
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