The Perfect Roast Chook in a SC?

[Marlene]

Found some tips on google....

All you have to do is place an inverted saucer in the base of your slow cooker, baste your chook with whatever you desire, and put it on top of the saucer, cook on low for 8 hours. Simple as that!!!! The meat will just fall off the bone - I'm sure you'll be very impressed!! I just use a coffee cup saucer turned upside down - works perfectly.

Instead of putting an inverted saucer in the bottom of the slow cooker, peel 2 potatoes and place them on the bottom of the s/c, put your seasoned leg of lamb straight on to the potatoes and cook on low heat for 8 hours approx

I have done a chicken in the slow cooker before, but it didn't brown. I didn't put it on a saucer or veges though, and I didn't baste....will be doing those things next time.

[Phteven]

I used a saucer same I do with my lamb roast but it was still too liquid.

[rufalina]

I would be sticking to the oven for the crispy skin...

[~*Niadalla*~]

I love slow cooker chook!!!! The meat just falls off the bone and is nice and juicy and not as dry as if overn cooked. I can deal without cripsy skin, but I need to oven roast my veggies... Roast spuds are no good unless they are crispy!

[LimeSlice]

hmm Think I will stick to the oven...

Save the SC for a time when I dont mind if it turns into soup


Thanks everyone!

[Mummato2]

I tried this last night and what I did was slow cooked the chook basted on an upside down plate and for the last 30 minutes I put it in the oven to crispen (is that even a word LOL)

This meant the chook was really tender but I had my beautiful crispy skin!

[Little Chicken]

My slow cooker must cook hotter then others as my chook skin browns and crisps up a treat