We aren’t a traditional family especially when it comes to food. My Sri Lankan roots and time spent living abroad in Asia means my cooking often has a little twist to it. One British my my family does love is a traditional roast. However I hate all the cleaning up afterwards. That was until I discovered cooking it the slow cooker way!
This method means the chicken is succulent and soft, the gravy is almost made for you and tastes amazing and the oven is cleaner 🙂 you also get the chance to may fabulous soup and stock afterwards.
- 1 free range whole chicken
- 5-6 medium potatoes
- Loosen the skin on the chicken using your fingers and spread a layer of dried mixed herbs under the skin.
- Chop enough potatoes into chunks to cover the base of the slow cooker, these will form a platform for the chicken to rest on.
- Place the chicken on top of the potatoes and cover with the lid. I found I had to put some weight on the lid to keep it closed.
- Place the slow cooker on high for 5 hours.
- Meanwhile prepare some vegetables, we like ours roasted.
- At the end of cooking, remove the chicken and pour the juices into a saucepan. Simmer and add some fresh herbs to make into gravy. If it needs thickening add 1 tsp cornflour mixed in 1 tbsp cold water.
- Place the potatoes in the oven to roast for 20 minutes at Gask Mark 7.
- Turn the slow cooker down to warm and place the chicken back in until the potatoes are ready.
- To make chicken and lentil soup: After eating the chicken, remove all the meat from the bone and place the carcass back in the slow cooker. Cover with some water and allow to simmer for 3 hours on high. Strain and add in some of the chopped chicken along with mixed vegetables and 2 cups lentils.
- To make the stock: Place the bones back in the slow cooker one more time and simmer on high for 3 hours with any vegetable peelings, a bay leaf and some peppercorns. Strain at the end of cooking and use the stock in risottos and casseroles or freeze it.