Slow Cook Whole Chicken?

Question

Whats the best way to slow cook a whole young chicken? Please, add a recipe for it or rub or marinate.

Answer 1

By "Slow Cook" do you mean a crock pot?
If so, there are lots of ways to do it. One easy way is to put the chicken in the crock pot, put onion slices over it , and pour a can of cream of mushroom soup over the top and cook on low for 6-8 hours. If you like BBQ then substitute BBQ sauce for the soup. If you like teriyaki then substitute teriyaki sauce. If you just google "crockpot or slow cooker chicken recipes" , you will get many recipes to choose from.

Answer 2

Wash and dry the bird. Rub salt and pepper and if you like some red cayenne pepper. If you want some soup then add 2 onions, a few sticks of celery,one large potato, a carrot, few whole cloves, and a stick of cinnamon.
In a deep cooking pot add a very small amount of Olive oil( 2 table spoons, & a teaspoon of Pure butter- all to be done on medium heat. Lower the whole chicken and brown it on all sides. Now add the vegs, add 3 cups of water, bring to a boil and then lower heat to the lowest heat. Cook for about 1 hour, as the heat from your stove is less it will cook slow and also take time! BE patient- If you feel yo need to add more water do so. I do not know if you are cooking the chicken with its skin on- If so then you can add water but use hot water when you top it
I am sure you will enjoy it
If you have a large rice cooker you can do it in that too
The other way is to use a good pressure cooker , its quick but less water has to be used or you will have a floating!! chicken!

Answer 3

I realize that the other answers really didn't answer your question:

I make stock in the slow cooker and it turns out really good. I have never tried cooking the chicken in the slow cooker for other purposes but why not.

So here is a recipe:

One 3-4 lb chicken
2 cubes chicken bouillon
1/2 larg lemon or 1 small lemon
1/4 tsp paprika
1 Tbs minced fresh parsley
1 large onion, cut into wedges
2 cloves garlic, chopped
2 Tbs soy sauce
1/2 tsp salt
1/2 tsp freshly ground pepper
6 to 12 yellow potatoes (Yukon Gold or Finnish Yellow)

Wash and dry the chicken. Remove that little glob of fat at the neck. Juice the lemon (reserve juice). Put the lemon rind, 2 bouillon cubes inside cavity. Place the chicken in the slow cooker. Put the onions and garlic around the chicken. Pour soy sauce and lemon juice over the chicken, season with salt and pepper, crumble the remaining bouillon cube over the chicken. Put he potatoes around the chicken.

Cover and cook on high for 4 or 5 hours.

Good luck and good cooking.

Answer 4

Cook it in salt. Stuff the chicken, then put a layer of salt on the bottom of a large oven-proof dish. Place the chicken on this and cover the whole of the chicken with salt. Bake for 1 1/2 hours at 200° C. This is very moist and not salty. Break off the salt crust before serving.
I didn't believe it either till I tried it!

Answer 5

Buy a Chicken Brick and try this recipe:

Chicken and Asparagus Casserole Recipe

1lb (½kg) cooked asparagus spears, fresh or frozen

1lb (½kg) cooked chicken, sliced

1 can condensed cream of chicken soup

¼ cup double cream salt and pepper

½ cup of grated Parmesan cheese

1 tablespoon butter, paprika

Instructions:
Place cooked asparagus in a layer on the bottom of pre-soaked Chicken Brick. Lay chicken slices on top, overlapping them if you have plenty of chicken. In a saucepan mix soup, cream, seasoning and half of the cheese. Cook over low heat until smooth and well blended, stirring constantly. Pour sauce over the chicken slices, covering completely. Top with remaining cheese, dot with butter, sprinkle lightly with paprika. Put uncovered into cold oven, turn temperature to 220° C, Gas mark 7, and bake until golden brown about 20—30 minutes.

Answer 6

Always brine your bird first for a tender, moist and flavorful chicken.
I put my chicken in a bag, add I cup of salt to every gallon of water. Make sure the chicken is covered and let it marinate for about 3 hours. Putting the bag in a pot in the fridge helps.
Rinse it really, really well. Especially the cavity.
Put it in the roasting pan with a bit of water...about a cup.
I cook mine at about 325 degrees, and I make a mixture of olive oil, garlic powder, onion powder, and thyme and I brush it all over every 10 mins. It makes a wonderful gravy.
Add more water to the bottom, if you notice it starts to burn a little. I usually put a large onion in the pan, and a peeled potato, to soak up any extra salt.
Depending on the size, it usually takes an hour.

Answer 7

Actually, it is about the same (due to the extra steaming effect in the foil, compared to the extra radiation and convective heat held out by the foil). It would be much better roasted without the foil though. Try splitting a whole chicken in halves and placing on a rack and roasting for 55-60 minutes at 425f... ..

Answer 8

iN ATIGHT FITTING pAN ADD 2CUP SOY SAUCE , ! 1 STAR ANISE , 2 TBS. SUGAR, 5 QUARTER SIZE SLICES OF GINGER ROOT{OPTIONAL} , WATER TO COME 3/4 WAYS UP CHICKEN BRING TO BOIL PLACE CHICKEN IN POT, BRING BACK TO BOIL THEN SLOW SIMMER TWENTY MIN. TURN OVER CHICKEN AND SIMMER ANOTHER TWENTY MIN. WITH POT COVERED OF COURSE. tURN OF STOVE AND LET SIT FOR 2 TO 3 HOURS COVEREDGENTLY REMOVE AND ASSEMBLE ON PLATTER. pUT BROTH IN SMALL BOWL FOR DIPPING. sAVE SAUCE FOR ANOTHER TIME IN FREEZER.. BRUSH CHICKEN WITH SESAME SEED OIL ALSO OPTIONAL BUT VERY TASTY ENJOY ITS CALLED SOY SAUCE CHICKEN

Answer 9

extremely tough task check out at yahoo just that can help