30 December 2020, 11:55 AM
wtgChicken recipe
Don't have a whole chicken in the freezer but definitely plan to pick one up next time I'm at the store. I have to try this recipe:
https://getpocket.com/explore/...source=pocket-newtab30 December 2020, 12:00 PM
Steve MillerI'd like to hear what you think of it. Everytime I've had chicken cooked in a slow cooker it tasted like it had been boiled.
30 December 2020, 12:39 PM
wtgI hear you on slow cooking; I had pretty much given up on it, even to the point of getting rid of my slow cookers. I figured I can just use the slow cooker setting on the Instant Pot.
I'm expecting it to taste poached, but I also think that browning the skin ahead of time will add some good flavor. That, plus the ginger and basil and coconut milk. We'll see what happens.
30 December 2020, 03:58 PM
NinaWhy not just put in a huge amount of good curry powder and be done with it? You'd also most likely have something like turmeric which will color the skin (which usually doesn't happen during slow cooking, leaving you with an unappetizing pinky/white carcass).
I'm with Steve, I'll be interested in how it comes out. I've used slow cookers a LOT, but only when the recipe was something like a stew. Everything slow-cooked always had the same texture, and I'd add a bajillion spices to get a strong flavor.
30 December 2020, 04:22 PM
wtgI love curry, but I have tons of Instant Pot recipes for curries and wanted the Thai flavor profile. I was curious about this one because of the pre-browning you do of the skin. Just seemed like it would add flavor to the whole dish. They make it a point to tell you not to submerge the chicken, I think to avoid the boiled effect.
Besides, I'm up for an experiment!
30 December 2020, 08:11 PM
MikhailohSounds delicious. I think I’d make it Thai basil. I just happen to have a whole chicken and some coconut milk.