Pot-Roasted Chicken with Lemon
|
Preparation time: |
25 minutes |
| Slow Cooker Size |
5L+ |
| Serves: |
4-5 |
|
Cooking time: |
5-6 hours high |
This simple but mouth watering roast chicken recipe will be a
favourite on your recipe list.
Ingredients:
- 1.5 kg (2lb) whole chicken (dressed)
- 2 tablespoon olive oil
- 1 large onion cut into 6 wedges
- 500ml (16fl oz) dry cider
- 3 teaspoon mustard
- 3 teaspoon caster sugar
- 900 ml (30fl oz) hot chicken stock
- 3 chunky carrots
- 3 celery sticks (slice in a thick layer)
- 1 lemon cut into 6 wedges
- 20g (1oz) tarragon
- 3 tablespoons crème fraiche
- Salt and pepper
Steps:
- Preheat cooker. Wash
chicken inside and out with cold water. Dab dry with paper towel.
Use large frying pan to heat oil. Add chicken breast side down and
let fry for 10 minutes. Turn and continue to fry until brown all
over.
- Place chicken breast side down in cooking pot. Use the remainder
of the oil to fry onion wedges until brown. Add cider, mustard and
sugar. Bring to a boil with salt and pepper. Pour mixture over the
chicken and add vegetables, lemon wedges, and 3 sprigs.
- Replace lid and cook on high for 5-6 hours. Turn chicken in 4
hours.
- Take chicken out of stock and drain well. Place on serving
plate. Remove vegetables with a slotted spoon, arrange around
chicken nicely and evenly.
- Make 4-5 servings
Thanks for visiting www.slowcookerrecipes.org.uk
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5 hours on high is far too long. Mine was falling off the bone after 2 hours - just what I did not want. Might as well have boiled it in a pan. I would say 2 to 3 hours on low would do.
It tasted good, but not worth all the trouble and keeping it hot until mealtime.
Shall not be trying it again.