Quote:
Originally Posted by deonk1  So for the past four years I have made it my goal to cook meat in minuscule pieces so that it cooks all the way through... well I finally decided to go out and buy a whole chicken and try and cook it.
I've put it in the fridge this morning, so it should be fairly thawed by morning. I'm going to take the skin off (as directed in my recipe) and put it in the slow cooker with a tasty sounding sauce and leave it all day. By 5 it should be pretty darn good. (I hope!).
Now the fun part... how the heck do I carve the thing? Gonna see if I can find a good youtube video. But any tips are appreciated. |
The good news is it can't NOT cook through in a slow cooker
But.....I'm not a carver.....I'm a hacker upper
(it tastes the same tho
)