Will take a photo next time I make this. Originally posted November 2012.
Slow Cooked Asian Chicken
Equipment
- Slow Cooker
Ingredients
- 2 (3 – 5) lb roaster/fryer chickens
- enough bacon fat to lightly coat the chickens (around 4 or 5 TBSP for me)
- 6 tbsp five spice powder
- kosher salt, to taste (I used 1 tsp)
- cayenne pepper, to taste (I used a couple of scant dashes)
- fresh ground black pepper, to taste (I used about 1.5 tsp)
- 4 cup chicken broth
Instructions
- Before you get your hands dirty handling your chickens, mix your spices in a small bowl. This keeps your spice bottles clean, or so I hear.
- Make sure there is nothing hiding inside of your chicken. Don’t laugh, I’ve forgotten before. If you don’t use the gizzards, and you have pets, give them a treat. Mine love this part. Chickens empty?
- Good.
- Put your chickens in the crock pot. Drizzle your bacon fat on them.
- If you aren’t squeamish, using your hands rub the fat all around. If you are, use a spoon. Your hands will work better though!
- Now, take your fatty, chickeny hands and grab that bowl of spices. Ahhh, see, I told ya to do it first. Good thing, hm? Sprinkle that all over your chickens, and then give them a good rub again, make sure they are coated in fat and spices.
- Now, pour your chicken broth over the chickens, wash your hands, throw the lid on the pot, turn it on low and walk away.
- This should cook thoroughly in about six hours, but I left it on for about eight with no ill effects. In fact, I reheated it on high for a couple of hours in the crock three days later and it was even better.
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