Tue, Aug-15-06, 21:12
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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Quote:
Originally Posted by ardentluma
Yup, I used a whole chicken and just plunked in the crock pot. When ever I cook in the crock, I always add a tablespoon of white, dry wine because I just love the flavor it makes to the meat.
The meat just tasted so..funky..from all the bone and marrow. Blech.
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A lot of chicken is water-chilled; and the stuff just oozes out when cooked.
I've taken to using "air chilled" chicken only, it's a lot less "juicy". Also if your chicken is VERY cold when it goes in, this may contribute to your cooking problem.
I can't really imagine crocking a whole chicken, I really want that browning and rendering action you get from dry roasting...hmmmmm, consider maybe using HIGH heat and using a small rack as well, if you want to try crocking a whole chicken again. Otherwise you may be better off using pieces (as well as air-chilled, etc.).
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