Having done it twice now I am very happy to say that yes, you can do a roast dinner entirely (well 99%) in a slow cooker. I wanted to detail what I have done here for you so you can try it yourself.
You will need:
1 organic, raw full chicken
2 medium organic onions
2 â 3 organic carrots, peeled & chopped into chunks
4 â 5 organic potatoes
Olive or coconut oil
Organic sweet potato
Organic corn on the cob
You can keep these by giving them a quick rinse off and storing in an airtight container to reuse each time you do a slow cooker roast.
Step 2: Wash the chicken inside and out and pat dry with paper towel. Brush with olive or coconut oil and sprinkle with seasonings â Moroccan, celery salt, Herbamare seasonings â anything that takes your fancy. At this point you can stuff the chicken if you want to - we prefer it without but things like breadcrumbs, ground oats, soaked nettles, chopped apple, bacon onions all make interesting stuffing ingredients.
Step 3: Place the chicken inside the slow cooker on top of the foil. The foil acts like a rack allowing juice from the chicken to gather in the bottom.
Step 4: Spread your peeled, chopped vegetables around the sides of the chicken. Place the lid on the slow cooker and leave on high for 8 hours.
Step 5: An hour before serving, scoop out all the vegetables, spread on a greased baking tray and brush with oil. Bake at 220 degrees celcius for 30 minutes to crisp up the outside.
Step 6: Drain the juices from the slow cooker and using a whisk, mix in a small pan with a little millet, flax, spelt or other healthy type of flour until thickened and free of lumps whilst over low heat. This is your gravy and is delicious.
Step 7: Carve up your chicken, serve on plates with loads of baked vegetables and maybe some steamed greens. Smother with homemade gravy.
You can use the carcass to do a rich tasting chicken stock by simmer in a pot of pure water, with some vegetables, herbs and onions for 24 hours. Strain, refridgerate then scrape of fat to use for cooking. Store the stock juice in jars in the freezer with lids off initially (leave 2.5cm at the top for expansion) then put lids on. Defrost and use in soups, stews, risottos, pasta sauces â basically anything that calls for flavour fullness. Waste not, want not!
The Eco Mum xo
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