Whole Chicken in a Slow Cooker

One of the first dishes I cooked in my slow cooker was a whole chicken - I was so happy with how it turned out that I have stuck to the recipe ever since. This means that with little or no effort on my part (perfect eh!!) I have a beautiful chicken waiting for me when I get home.

Potato and Leek Soup

I think it would be true to say then her in Ireland we often get our harshest weather right after the festive period, with that in mind I think that there is nothing better than a hearty soup. Don't get me wrong I love nothing more than warming up to a bowl of soup on chilly days, it gives me the excuse to light the fire and watch something on Netflix!

Chicken Casserole with Fancy Mash!

While out walking with my 5 year old son last Sunday, he asked if this was autumn, the words were just out of his mouth, when a leaf fell at his feet. He is now not only positive that is it autumn but also that he started it!! So now that autumn has "officially" begun and it is definitely getting colder, I recommend this recipe.

I think it would be fair to say that everyone has their own idea of what a chicken casserole is, this is mine. I love the mash, it soaks up all the juices and the chicken is so tender it falls off the bone. It is also economical because even a small chicken can have it's day out with this recipe. This is warming comfort food at it's best. Feel free to adjust the recipe as you please, it's only a guideline. Sometimes if I am under pressure, I add a couple of chopped potatoes into the casserole, so that everything is cooked in the one pot and at the same time, either way you decide.

Serves 4

Ingredients
800g Chicken thighs or a whole chicken jointed
2tbsp Plain flour
1tbsp Vegetable oil
100g Lardons
1 Large onion, roughly chopped
2 Sticks celery, chopped
2 Cloves garlic, chopped
150g Mushrooms, roughly chopped
2-3 Carrots, sliced
500ml Chicken stock
Seasoning

Mash
750g Sweet potatoes, peeled and roughly chopped
750g Potatoes, peeled and roughly chopped
Butter
Milk
1 tbsp Honey (optional)
Salt and white pepper

Method
Preheat the oven to 180ºC/350ºF/Gas Mark 5. Place a large casserole over a medium heat. Prepare the vegetables.

Remove the skin from the chicken pieces and toss in 1 tbsp of seasoned plain flour.

Add the vegetable oil to the casserole and fry the lardons until crisp. Add the floured chicken pieces and seal on all sides (in two batches if necessary).

Remove the chicken and lardons from the casserole, set aside.

Sweat the onions, celery and garlic in the casserole with lid on for 4-5 minutes. Add the mushrooms and carrots, stir. Place the chicken and the lardons back into the casserole, stir in 1 tbsp of plain flour, slowly add the chicken stock.

Bring to the boil, stirring occasionally. Season, cover and cook in the oven for 60-90 minutes or until the chicken is cooked through (no pink meat).

Fancy Mash

About 25 minutes before the chicken is cooked, prepare the sweet potatoes and the roosters, place into two large saucepans.

Season and bring to the boil. Reduce the heat and simmer for about 20 minutes or until the potatoes are cooked through (the sweet potatoes usually cook first).
Drain, season and mash the sweet potatoes, stir in the honey if using. Drain, season and mash the roosters. Mash with butter and milk until rich and creamy.

To serve, spoon a portion of each mash onto a large plate and top with a piece of chicken, spoon over the vegetables and the sauce. Enjoy!

Homemade Chicken Stock

Making stock is often regarded as a difficult process, I have to disagree. As you can see there is almost nothing to do and the end result is a tasty broth ideal for soups, gravy or adding to casseroles. This recipe is suitable for any poultry, either cooked or raw, so next time you have the Sunday roast carcass knocking about, consider making some stock.

How to Joint a Chicken

I try to stock up on any special offers when I'm doing my weekly shopping, key to this is a chest freezer (I just love mine!!). Sometimes though I get carried away, this is one such occasion. I bought a rather large number of small (1.2kg) whole chickens, not really big enough for a Sunday roast, but they needed to be used all the same. This is my (the freezer's full) solution to getting the best out of small chickens. I sometimes joint before I freeze (if I have time) or defrost and then joint them for a casserole. The carcass can then be used to make Homemade Chicken Stock.

Method

Joint a chicken using a two sharp knifes, a large one for cutting through joints and a small paring knife for cutting away the breast meat from the bone. Use a large chopping board, I find a wood chopping board best, place a damp tea cloth under the board to prevent it from moving while you work on a solid surface. I like to keep my stock pot beside me for the the skin etc.

First cut away legs at the hip joints. Remove the wings (keep for making stock) or if you are jointing a couple of chickens, keep them for Chinese Chicken Wings.

Run your finger along the breast bone and place the paring knife either side of it, slice the flesh away from the bone and right the way across while moving downwards. Use the sharp point of the knife to cut away the flesh.

Divide the breast in two. Repeat with the other breast. Tip the carcass on it's side and remove the thigh. Use the paring knife to remove any remaining flesh, not forgetting underneath the carcass. Skin the breast and legs (optional). Use the skin along with the wings and carcass to make stock.