By Beth Hensperger and Julie Kaufmann
We adapted this recipe for a whole crock-poached chicken from one that originally appeared in the Los Angeles Times. It was then featured in Kim Boatman’s Home Plates column, in our San Jose Mercury News Food and Wine section, which is where we encountered it. We like to serve this in soup plates, as a sort of knife-and-fork stew/soup hybrid. If you have a large cooker, you will have room for a larger number of potatoes. Put them on top of everything else so they steam until tender. Cook this dish on LOW if you must be gone all day, but we think the flavor is significantly better when it’s cooked on HIGH for a shorter period of time.
Cooker: Medium oval or large round or oval
Setting and Cook Time: HIGH for 3½ to 4½ hours
One 3- to 4-pound broiler/fryer
2 cubes chicken bouillon
½ large lemon or 1 small lemon
¼ teaspoon paprika
3 tablespoons minced fresh flat-leaf parsley
2 medium-size or 1 large onion, cut into wedges
2 cloves garlic, chopped
2 tablespoons soy sauce
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
6 to 12 small Yellow Finn or Yukon Gold potatoes, unpeeled
1. Rinse and dry the chicken thoroughly. Reserve the giblets and neck for another use. Cut off any lumps of fat. Put one bouillon cube inside the cavity. Squeeze the lemon, reserving the juice. Put the lemon rinds in the cavity. Put the chicken in the slow cooker, breast side up, and sprinkle with the paprika and parsley. Distribute the onion wedges and garlic around the chicken. Pour over the soy sauce and lemon juiceand season with the salt and pepper, crumble the remaining bouillon cube, and sprinkle that over the chicken as well. Top with the potatoes. Cover and cook on HIGH until an instant-read thermometer inserted into the thickest part of the thigh registers 180ºF, 3½ to 4½ hours.
2. To serve, discard the lemon halves and portion the potatoes, onions, and chicken into shallow bowls or soup plates, discarding the skin and bones. Spoon some of the liquid over each serving.
Excerpted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. ©2005. Used by permission from The Harvard Common Press. All rights reserved.