Slow Cooker Chicken with Garlic Mashed Poatatoes

Another recipe from the archives.

Originally posted December 15, 2003:

Slow Cooker Chicken with Garlic Mashed Potatoes

This is a recipe that’s best made one day ahead of time. On day one you’ll need:

1 whole chicken
2 yukon gold potatoes
10 or so new potatoes
several pinches of kosher salt
several grinds of black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 tablespoon lemon pepper
1 large handful (several springs) of rosemary

Wash and trim the chicken of any extra fat and remove (and discard) all the innards. Pull back the skin. Cut the yukon gold potatoes in half and arrange all potatoes on the bottom of the slow cooker. Set the chicken on top of them and stuff with the rosemary. Sprinkle salt, pepper, thyme and basil and replace the skin. Sprinkle with the lemon pepper. Cover and cook on low, 6 hours. When cooked, remove chicken to an oven-proof container. Remove potatoes to another container, and drain all the liquid into a third container. Place everything in the refrigerator overnight.

The next day you’ll need:

2 tablespoons butter, divided
1 tablespoon all-purpose flour
1 tablespoon whipping cream
1 cup canned low sodium chicken broth
1 cup of the chicken stock from the previous night (skim the fat off of
the top and discard)
1 teaspoon kosher salt
1 teaspoon white pepper
1 teaspoon garlic powder

Place the chicken in the oven and turn it on to 350 degrees for the chicken to warm up while you prepare the potatoes. Cut all the new potatoes in half and then push all the potatoes through a potatoe ricer into a microwave-proof bowl. (Alternatively you can simply roughly mash them up and leave the skins on, or peel them all and roughly mash them up. Leave chunks.) Heat them in the microwave for three minutes, stirring every minute. In a pan on the stove, heat the other tablespoon of butter and four over medium-low heat until it has a light golden color. Remove from heat and add cream. Stir until it a smooth paste again. Slowly whisk in the chicken stock, then the broth. Remove potatoes from the microwave and sprinkle with salt, pepper and garlic powder and stir. Add one cup of the broth mixture and stir. Add another 1/2 cup or cup, depending on the potatoes and stir. (You want them to be thick and fluffy and not watery.)

Remove the chicken from the oven and enjoy!

Recipe: Whole Slow Cooked Chicken, Chicken Stock, Chicken Soup

So many of the people I know online seem to be succumbing to a 24 hour bug that I thought it would be appropriate to repost my expereince with making chicken stock and chicken soup.

Originally posted, July 12, 2002:

I am so proud of myself.

Yesterday I made some scrumptious blueberry muffins and a chicken and potato dish. Yum. Today I made a soup from scratch; I’d just bought some yummy veggies and wondered what to do with ’em. Yes, I made it up – no recipe or anything! Actually I had been reading several dozen soup recipes the day before, so I guess I just figured out the “soup basics”.

It turned out perfect.

I started with one bunch (with the leaves all still on) of smallish organic carrots. Small and expensive, but wow – what flavor! Well worth the expense. I chopped them up into smallish bits, then diced a clove of garlic and two medium stalks of celery (after I’d peeled all the tough strings out of the celery) into same size smallish bits. Note, peeling out those tough strings made a huge difference. It was a bit of extra work, but worth it in the end.

I then sauteed the veggies in olive oil very briefly – just 3 to 5 minutes – and added about six roughly chopped mushroom caps (no stems). I also chopped the white ends of green onions (about six smallish ones) and added those and a tiny bit of water. I let that saute for another 5 minutes or so.

Next I added about 4 cups of water and three chicken bouillon cubes. (I was out of chicken stock.) I also chopped up the two chicken breasts I had left over from the previous night’s dinner (they’d already been baked with tarragon, thyme and rosemary before) into medium chunks and added those and a half can of (drained) “toovar liva”, otherwise known as Indian bean seeds. (They’re like a firm and smallish black-eyed pea. Lentils or some other smallish bean would substitute nicely.)

Then I tossed in some seasonings: sea salt, onion powder, black pepper, basil, tarragon, lemon pepper, sesame seeds, and about ten dashes of white wine vinegar.

Finally I added a couple of handfuls of egg noodles, lowered the heat a bit and simmered the whole schemer (covered) for about ten or so minutes.


Originally posted April 14, 2003:

Sometimes I want to make something really good and home cooked, but not  put a lot of effort into it. This slow cooked chicken is really easy and you get a lot of mileage (chicken dinner, stock and soup) out of one chicken.

Whole Slow Cooked Chicken:

First thing you need is a slow cooker. Most of the models available now have an integrated timer, but if you have an older model you can buy adapters that will give them the same ability.

Take a whole chicken and get rid of the skin and any stuff left inside. I’ll often trim off a lot of the fat too, then rinse the bird. Cut a large yellow onion into big quarters and stuff that inside of the bird with a few springs of rosemary. Place inside the slow cooker, on top of a small rack (if you’ve got one for the cooker). Sprinkle a lemon pepper spice mix all over the chicken and set to the lowest setting for about 6 hours.

You can set the whole chicken ontop of several potatoes in leiu of a rack. This has the added bonus of infusing the potatoes with chickeny goodness. With a little butter and milk or cream they make excellent mashed poattoes.

After dinner I’ll strip the chicken of the meat and and save both that and the carcass (onions and everything) in separate containers in the fridge. I can use some of the chicken for dinner the next night or keep it for soup.

Chicken Stock:

The next day, or immediately after trimming the chicken and putting the meat in the fridge, place the carcass (bones and all the trimmings.) Fill with water enough to just cover and then set your slower cooker on the highest setting.

You’ll notice a huge difference in the bones after three hours and if you let it go long enough they’ll start to disintegrate. When you’re ready, just strain the whole thing through a cheesecloth into a container and refrigerate. The next day you’ll be able to lift off any remaining fat off the top of the stock. (It’ll be a solid layer on top.)

Voila. You’re ready for chicken soup.

Hearty Chicken Soup:

This one does take a little more prep, but it’s still pretty quick.

Take three stocks of celery from a bunch and chop them up into small cubes. I de-string the stuff first, then cut them into strips and chop to get the nice cubed look. Take three or four carrots, peel ’em with a potato peeler and chop them up into similarly sized bits. Dice one clove of garlic.

In a large pot over high heat, add your home-made chicken stock and a bay leaf (or two) plus 4 to 6 chicken bouillon cubes.

In a saute pan, add a small amount of olive oil and the garlic. Cook for a minute or two. Add the celery and carrots and sprinkle with salt. Cook two or three minutes max.

Scrape all the veggies into the chicken stock and bring to a boil. Add small (not wide) egg noodles and cook until almost done.

Roughly chop up the leftover chicken (don’t get it to small) and add to the soup when the noodles are almost done. Add some lemon pepper spice to taste (and for a nifty touch toss in a handful of sesame seeds) or, alternatively, season with cumin and allspice. Cook  until noodles are done and the chicken is heated through.


Repost – Thai Red Curry

Over the next few months I’ll be reposting a few of the better posts for my old blog. That includes all of my recipes. Here’s the first:

Thai Red Curry

2 tablespoons canola or peanut oil
1 onion, finely chopped
2 teaspoons Thai red curry paste
2 cloves garlic, finely chopped
1 can coconut milk
3 Tablespoons fish sauce
2 bay leaves
1 chili pepper
1 can bamboo shoots
3 skinless, boneless chicken breasts, cut into small chunks

Heat the oil in a large saucepan over a medium heat. Cook the onion for 5 minutes. Add the curry paste and garlic and cook, stirring, for one minute. Add the next four ingredients and heat until bubbling. Add the shoots and chicken, reduce the heat and simmer until the chicken is done. Serve with steamed jasmine rice.