QQ Re: Whole joint of meat in the slow cooker?

**Princess Fiona** · 30-12-2008, 09:31am

Or rather a chicken in the Slow Cooker.

Does the meat have to be totally covered in liquid?? Only if i do this the stock will literally be over flowing as the chicken is almost as high as the lid.

I've put the chicken in with about 3/4 of a litre of stock and some garlic

will that be ok?

Also if i wanted to say do a joint of beef, do i just do the same, put a small amount of beef stock in the bottom and lay the joint on the top?

**tiff** · 30-12-2008, 10:05am

No, what you've done is fine, the chicken doesnt need to be completely covered. I usually just put a little bit of water in the bottom.

**Princess Fiona** · 30-12-2008, 03:30pm

Thank god DH has been moaning saying i've wasted an entire chicken

**SaintSarah** · 30-12-2008, 03:39pm

I normally just use 2 stock cubes so about 380mls of water and thats it, I've currently got a leg of lamb cooking, smells gorgeous - hope you enjoy your chicken!

**Princess Fiona** · 30-12-2008, 03:45pm

Thanks SS, it smells really strong, i think i put too much garlic in, about 5 cloves

**sparkles** · 30-12-2008, 04:27pm

Just a bit of water in the bottom will steam the whole bird / joint and you can always baste during cooking for extra moisture and flavour.

My fav joint in the slow cooker is a ham joint with a cup of apple juice in them bottom.... yummy!!!!!

**Princess Fiona** · 30-12-2008, 07:58pm

Thanks for the replies, it was ok, a bit tasteless tbh, and DH moaned it was TOO garlicy and that the meat was dry

Will definately be trying a beef/lamb joint in there at some point.

**tiff** · 30-12-2008, 08:01pm

I've never found it dry, but I dont do chicken in the slow cooker very often as I cant stand the smell while its cooking. All the meat usually falls off the bone, lush. Maybe try stuffing a lemon inside next time.