It has been aaaaagggess since I last wrote a post but due to some fairly big upheavals I haven’t had much time to write recently!
I am back in the UK for a spell, so am enjoying a little spring time weather. Spring calls for a mixture of culinary delights as the temperatures can vary so much, with super sunny days like today, mixed up with grey days that crop up to remind you its England…and its cold.
At the moment I am also kitchenless, as Mum’s kitchen has been taken out ready for a replacement…in four weeks time. Crock pot it is then!
Crock Pot Chicken
Whole chicken (size it right for your crock pot/slow cooker), carrot, leek, mushrooms, green beans, half a glass white wine (optional), seasoning.
Slice up the vegetables and place in the bottom of the crock pot. Put the chicken on top. Stuff a few slices of leek in the cavity of the chicken then pour the wine in. Season the top of the chicken with salt, pepper and herbs of your choice – a sprig of fresh thyme or rosemary would be excellent, dried is fine also. Turn your slow cooker to hot and leave for 6-8 hours. A lot of liquid will come out of the chicken to provide a stock for gravy or a thin sauce if you prefer.
If you have any left overs, blitz with a stick blender and serve as soup for lunch the following day (week…it was a big chicken…)