Fresh & Local
I was left alone at home today. (Yeah!) DT had a golf date and since the work
crew re-siding our house were only on "Day Two"
of the hostage crisis, it was
probably best a decision-making-capable adult was around, just in case the
workers discovered trouble. Today was my day to be
The crew never requested my input, so I busied
myself tidying my office, cooking and, well, cooking. And, with such sad news
from the Ukraine, there was also a lot of praying today.
Pollo Entero - in the crockpot
If you can believe this (as far as I can
remember), I have never cooked a whole chicken in a slow
cooker. Today was the day. I made a spicy paste - olive
oil, garlic, chipotle powder, chili powder, paprika,
oregano, salt, pepper - and massaged it all over (and
into) a 3.5 pound organic chicken. The bird was placed
(solo) into a small (3.5 quart) oiled crock crockpot and
left (on LOW) for eight hours. I checked it at six hours
and the internal temperature had reached 160 degrees (165° is done), so
my timing was spot-on.
After slow-cooking the bird for eight hours, I removed it as
carefully as possible... but still lost both wings! It truly fell off the bone.
The meat was shredded for meals all weekend - and soup next week - then the
bones and skin were returned to the crock with all
the accumulated juices left from the all-day roasting. I
added water, a sliced jalapeno and a bay leaf. Four hours (on HIGH) later - TA DA -
soup stock for future tortilla soup.
One sad thing about cooking a chicken all day in the
slow cooker is the skin does not brown. Some recipes
suggest you place the bird under a broiler for a few
minutes to brown, but I suggest you only cook a chicken this way
if you want to shred the meat for other uses - like
tacos, chicken salad, soup or other various nibblings.
This way of cooking frees-up your time and does not
require heating an oven on a hot day. Another sad bit is
the chicken did not fill our home with that yummy
"roasting chicken" aroma. There was little smell at all.
Did I feed that yummy chicken to My Hungry Driver for dinner
after his long day on the golf course?
No. I did not. As I said, My Experiment was for future meals. I had to
feed him a decent dinner with what I had in the house. I had puff pastry,
tomatoes, goat cheese and fresh thyme - so we had a tomato and goat
That is only half of the story. The puff pastry in the
freezer came from
Bakery in Portland. The tomatoes were organic heirloom from
Farms in Corvallis, Oregon. The goat cheese was from
Rivers Edge on
the Oregon Coast. Even the thyme was from a local grower. Did I mention
the sea salt?
Twenty minutes later, dinner is served.
How many layers of pastry do you suppose
are in the crust?
I also served My Golfer a salad with red leaf lettuce
(California) and sliced figs (California) in a balsamic vinaigrette.
And white wine. (Italy.)
I do what I can.
Until my next update, I remain, your fresh and local correspondent.
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