Best gravy ever!
This was a last minute recipe idea that I had over the weekend. The chicken turned out wonderfully moist but, to be honest, the gravy was the best discovery. It was actually the first time I’ve ever made my own gravy – and it was seriously good.
I think this would be the perfect alternative to a traditional roast chicken if you live in a hot climate (like me) and don’t want to use the oven, or if you simply don’t have a big enough oven to cook the chicken plus roast vegetables and other side dishes. The chicken and the gravy will happily bubble away in the slow cooker, leaving you free to get on with everything else.
This requires minimal preparation and ingredients. I used a 1.6kg (3.5lb) chicken and it fit easily into my 6 litre/quart slow cooker. If you want to use a slightly bigger chicken that is fine, but increase the cooking time to 8-9 hours.
When you serve the chicken you will find that the meat falls off the bone, so it is hard to get nice slices. Think of it being more like pulled chicken rather than a traditional roast.
Ingredients – serves 3/4:
- 1 small brown onion, peeled
- 1.6kg/3.5lb chicken
- drizzle of olive oil
- 1 cup dry sage & onion stuffing mix (from a packet, similar to Paxo)
- 1/4 cup dried cranberries, optional, roughly chopped
- 1 and 1/2 cups chicken stock, hot (I used a chicken stock cube and boiling water)
- Spray the bowl of your slow cooker with a little cooking spray.
- Cut the peeled onion in half. Place one half into the cavity of the chicken. Tie the legs of the chicken together using a piece of kitchen string.
- Roughly chop the remaining onion half and put it into the slow cooker bowl.
- Drizzle the chicken with a very small amount of olive oil.
- Place the chicken into a large frying pan over a high heat and brown it all over. This will take about 5-6 minutes on each side. (You must brown the chicken all over as it will get very little colour whilst in the slow cooker.)
- Place the chicken into the bowl of the slow cooker.
- Sprinkle the dry stuffing mix (straight from the packet) plus the cranberries around the chicken, then pour the hot stock over the chicken.
- Cook on low for 7-8 hours, or until the chicken falls of the bone and the juices run clear when you pierce the thickest part of the leg with a skewer.
- Carefully remove the chicken from the slow cooker using large tongs. Place onto a plate and cover with aluminium foil so it can rest.
- Meanwhile, stir the gravy well and then turn the slow cooker up to high for 15 minutes. If the gravy is too thick for your preference, add a little boiling water or stock.
- Place the chicken onto your serving platter and ladle the gravy from the slow cooker into your serving jug/boat.