Sunday, 14 July 2013

Slow-cooker Brined Chicken

My wife and I decided to have chicken for buka puasa today. She went out and bought the chicken yesterday and I brined the chicken last night for 12 hours. I used this brine recipe... just didn't put the olive oil. I stuffed some garlic in the cavity with a couple of bay leaves and added some black pepper. Brought the ehicken out in the afternoon and let it dry for a while. I then rubbed some paprika on the chicken. I wrapped some potatoes in aluminum foil and placed it on the base of the pot. I then three in some quartered onions on the base as well for moisture and flavour. Propped the chicken on the potatoes to avoid it sticking to the pot and to avoid the base from getting to moist. Set it to HIGH and let it cook away. Easy-peasy...

After THREE hours on HIGH... the chicken is ready.


This was dinner. Whole chicken, some brown sauce, sautéed asparagus with butter and garlic, potatoes, dates for breaking of fast and apple juice. Yummy...


The meat was tender and falling off the bone... look at the drumstick.

A closer look at the asparagus and the moist and tender chicken meat.

The chicken was tasty. You wouldn't know there was soy sauce in the brine nor would anyone know the chicken was brined. The saltiness went to the jus of the chicken at the base of the pot. Sadly I didn't take a picture of it. It was perfect to make gravy... which I intend to do as I have saved the jus. This recipe would be perfect for oven roasting where you'll be able to achieve a very crispy skin.

Next week... Slow-cooker Pot Roast!


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