Slow, strip, strain and stock

In the blog “Autumn Planning” you might remember I suggested slow cooking a whole chicken – it sounds so boring – here's where I hope to convince you otherwise.

A quick recap on the recipe :

1 chicken – between 1.5kg – 1.75kg

1 chicken stock pot

2 tsps of garlic paste or 1 garlic stock pot

generous sprinkle of oregano or garlic

Italian seasoning

Place your chicken in the slow cooker and mix the stock pot with the garlic paste and spread over the chicken. Sprinkle with the herbs. Switch your slow cooker to the low setting and leave it for 8 hours.

8 hours later and we begin. You won't get a crispy skin from the chicken – if it's your thing then you'll find the cooked skin (already flavoured with the garlic/stock paste and oregano) peels off quite easily. Place the skin on a non stick baking sheet and into a hot oven – 180fan/200c/Gas 6 – for 15 minutes, check and turn, repeat if necessary.

Remove the chicken from the slow cooker carefully – I used two fish slices slid under each side, meeting in the middle and lifted carefully onto a shallow dish or a tray with sides, preferably lined with foil. It matters not whether you strip your chicken immediately or cover, leave to cool and fridge until the following day - when you've more time. What is important is that you strain your stock through a sieve into a jug – cool, cover and fridge.

I'm sorry you can't smell the stripped chicken and stock.

One thing is for sure, it'll be the most effective ten minutes prep you've ever done and the results and choices you have given yourself are anything but boring!

Photo guide to follow and chicken choices too!