I just decided to try this. I threw a whole chicken in the crockpot, added some salt and fresh ground pepper, one can of Healthy Request Cream of Mushroom, let it simmer all day and it was so moist and yummy. Very easy.
Anyone have any other ideas for spicing it up in the crockpot?
ever tried well hung yoghurt tis great for cooking with.
basicaly take a low fat yoghurt and place in muslin or a hair net or something it can drain through, suspend it over a bowl and place a weight ie a jar or something on top. Let the liquid drain out overnight in the fridge.
The next day you can use it for making creamy sauces, curries, soups or even deserts and its fat free and extremely low calorie but protein rich. Thats and balsamic vinegar have been my life saviour from boring bland salads
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Yeah..I new it wasn't the best option, but it was an easy option...it's a lower fat/lower sodium version. Thanks for the yogurt info [img]smile.gif[/img]
Gosh, I've heard of guys being well hung, but never yogurt.
TG....anything to add
__________________ "I'm growing older but not up. My metabolic rate is pleasantly stuck. So let the winds of change blow over my head. I'd rather die while I'm living then live while I'm dead."
haha rem...how did I miss that??? I should try the well hung yogurt...since I am a fan of the "well-hung"..lol. geez, we went from crockpot chicken to that. Someone get us back on track.
Sorry TG....got me thinking about, well, you know...can't get back on track right now. Gonna have to leave that up to you. all I can think about is going home for lunch!
__________________ "I'm growing older but not up. My metabolic rate is pleasantly stuck. So let the winds of change blow over my head. I'd rather die while I'm living then live while I'm dead."
There are a ton of recipes out there, I even have my own, but I must not have typed it into my computer yet. I almost never follow my recipes, anyway...
The garlic really benefits from the slow cooking.
Chicken with 40 Heads of Garlic
1 Chicken (or whatever parts you want to use), cutup (skinned, if you like).
40 cloves of garlic, seperated from the head, but not peeled
3-4 stalks celery
3-4 carrots (optional)
1 yellow onion, peeled and cut into wedges
1/4 cup dry vermouth (or white wine, I guess)
Salt to taste
Pepper to taste (preferrably white pepper)
Layer the celery on the bottom of the crockpot, then the carrots (if using), then the chicken. Sprinkle the garlic around the chicken. Pour the vermouth over the chicken and then sprinkle with salt and pepper. Cook it all day, on a relatively low temp. Since the chicken isn't submerged, don't keep opening the crockpot without adding some liquid back in.
If your family likes bread, the garlic cloves are great for squeezing onto bread. It's very mellow, not so garlicy anymore.
I love the cooked veggies, so I put all sorts of them in for myself to eat on the side.
This makes great chicken that you can use for a lot of things. If you you pull the skin and bones off, toss them back in the pot with any veggies that you aren't going to eat. Add some more water and simmer a few hours. Strain it and refridgerate it, skim the fat, and use any leftover chicken for soup the next night.
I even save the uneaten cloves, squeeze them all, blend them in a blender with some of the stock and put it back into the soup.
You know, it's not quite as funny, but when you drain yogurt like that, it's called labneh or yogurt cheese. Makes a good substitute for cream cheese if you make it thick enough. Add some grated carrot, cucumber, scallion and a bit of radish and it makes a great party dip.
I know, "labneh" just won't generate the giggles that "well-hung yogurt" will.
__________________ The trick is in what one emphasizes. We either make ourselves miserable, or we make ourselves happy. The amount of work is the same. -- Carlos Castaneda
"I'm growing older but not up. My metabolic rate is pleasantly stuck. So let the winds of change blow over my head. I'd rather die while I'm living then live while I'm dead."
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