Poulet entier à la mijoteuse

Ingrédients

• 2 kg Whole Chicken
• 1 tbsp Olive Oil
• 1 tbsp All Purpose Seasoning (Can substitute for other seasonings see notes.)
• 4 Carrots
• 1 Onion
• 1 Stock Cube
• 200 ml Boiling Water
• 1 tbsp Cornflour (mixed with equal amount of water)

Préparation

1. 1

   Remove 2 kg Whole Chicken from the fridge pat dry with kitchen paper towel. Cover and allow to come to room temperature for 1 hour.

2. 2

   Veggies: Cut 4 Carrots into large chunks and 1 Onion into quarters. Place them down on the base of the slow cooker.These help keep the base of the chicken base out of the juices and also add flavour to the juices, which will help create a delicious gravy later.

3. 3

   Seasoning: Mix 1 tbsp All Purpose Seasoning together with 1 tbsp Olive Oil.See the notes for more seasoning ideas

4. 4

   Rub the mixture all over the chicken, breast, legs, wings and base. We find it easiest to use your hands!

5. 5

   Place: Add the chicken on top of the vegetables.

6. 6

   String: We like to tie the legs together to stop them touching the sides.

7. 7

   Slow Cook: Pop the lid on and cook in the slow cooker.These times listed are for a large chicken - 2 kgRecommended - Low - 6 HoursQuicker Option - High - 4 HoursSee the notes section for cooking times of other-size chickens.

8. 8

   Remove: 10 minutes before cooking time has ended. Preheat the oven to 200 °C fan / 220 °C /425 °F/ Gas Mark 7 After the allocated time, lift the chicken out of the slow cooker pot using two forks and tip it up to allow juices to drip out of the cavity. Place on a baking tray.

9. 9

   Tray: Add the carrots and onions to the roasting tin around the slow cooked chicken. Baste the chicken using some of the stock in the slow cooker.

10. 10

    Brown: Cook in the preheated oven ( 200°C fan / 220°C /425°F/ Gas Mark 7 ) for 10-15 minutes to allow the skin to brown and crisp.Or, you could perform this step in an air fryer at 200℃ for 5-10 minutes.To check doneness, use a meat thermometer to check the internal temperature of the thickest part of the chicken (usually the thigh or the breast) has reached 75°C/165°F.

11. 11

    --- Make gravy using leftover chicken cooking juices ---

12. 12

    Sieve: Pour the leftover cooked chicken juices through a sieve into a large frying pan.

13. 13

    Cornflour: Mix 1 tbsp Cornflour with an equal amount of water and pour into pan whilst whisking.

14. 14

    Boil to thicken.

15. 15

    Optional* If extra gravy is needed, mix 1 Stock Cube with 200 ml Boiling Water and add to the gravy pan.

16. 16

    Season with salt and pepper

17. 17

    Thicken: If the gravy is too thin, add more cornflour with water and bring it back to a boil until thickened.

18. 18

    Serve the slow cooker roast chicken with the vegetables and other roast dinner side dishes.