Slo’ cookin’
Sunday, October 22, 2006

Recently I bought a cheap second-hand crockpot from the Salvation Army bazaar much to the horror of the Ashman. Today was the first cold day so far this winter so I made rosemary chicken with potato. 9 hours to cook but I hope it will be yummy. I have fond memories of my mother’s crockpot winter meals. The Ashman has his doubts….

Decreed by the goddess on 10/22 at 07:09 AM
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  • j-ster offered on 06/10/22 at 08:33 AM.....

    Hmmm, i share his doubts, and yet that chook looks pretty good….. How did Orange Beef Stew go?

  • the goddess offered on 06/10/22 at 09:08 AM.....

    i didn’t do the stew as there wasn’t enough time.  In the end I should have stewed the beef as it was kinda tough - well very tough.  I will make the stew soon though.
    Tonight’s dinner didn’t suck. the chicken was just like a roast but very moist and tender.  Plus it was cooked without fat so really healthy. I used the crock pot more like an oven as it had the potatos etc in the bottom with the wine and stock (and loads of garlic, rosemary etc) and the chook was on top - prebrowned in a pan before I put it in - and stuffed with more onion, garlic and fresh rosemary from our balcony forrest. Just squeezed a lemon on the chook and cooked for 9 hours on low. 
    Served with a crisp green salad and a little bit of gravy on the side. Pan juices were fab - again NO OIL used - just stock and wine.

  • Kristen offered on 06/10/22 at 06:00 PM.....

    Unless you peeled the chicken, the chook added plenty of its own fat to the pan juices. grin  Yum, really.

  • Taro, at offered on 06/10/23 at 09:28 PM.....

    Like minds think alike. Last night I got to use my hand-me-down, Crock-Pot(tm) in retrolicious, 1970s avocado color!

    (See my pix at:
    There’s four important things to remember about crocked cooking.
      1.  Put a good scorch on it.
    That is,  it’s imperative to sear the devil out the meat in a heavy frying pan to point of almost blackening it before starting the slow cooking process. Dredge the meat in flour and burn on every side to seal in the juices of the meat.
      2.  Skim off the crud.
    After turning on the crockpot for the first 20 minutes, be sure to skim off whatever slime floats to the surface.

      3.  Use wine.
    Half goes in the crock and the other half goes in the cook. Crocked cooking is always a perfect excuse to drink cheap wine. grin
      4. The Flavor is in the Filth.
    To be an authentic “pot-au- feu” cook, always just wipe out and NEVER wash out your heavy iron frying pan and your porous earthenware stock pot. Sadly many crockpot’s are glazed but I always fix that with emery cloth to sand off the glaze on both sides of the removable ceramic crockpot insert (modern models, not the 70s version seen above with a non-removable ceramic insert).
    See my pix at

  • the goddess offered on 06/10/24 at 11:28 PM.....

    Love the avocado crocker!!  So retro. 
    Definately brown the meat or anything else you don’t want to look anemic. 
    I made an OK barley and lentil soup yesterday for some vegie mates.  I found the barley “hoto mugi” at my local dried fruit Mom and Pop store and it worked!!  With some bell peppers, onion, garlic (of course) and topped with parmasen cheese - yum!!  Served with crusty bread and antipasto on the side.

  • jess offered on 06/10/25 at 06:42 AM.....

    Your blog is fantastic. I click the link through the youngdues forum. My user name on there is jess. I have a blog too, but its one of those basic livedoor ones. If you are bored and would like a laugh, please come and visit!

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