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June 26, 2006
To Cook a Spatchcock in a Crockpot ...
We bought a slow cooker recently. Having read about "succulent meat that falls off the bone" and "tender meat and vegetables infused with flavour", we were naturally very excited about this fuss-free form of cooking. Needless to say, our first two experiments with the slow cooker have made us huge fans of "the crockpot way". I couldn't really believe that food that wasn't basted or sauteed or grilled or fried or marinated as a prelude to preparing the final dish, could actually taste so good. The first time I used pork and bacon. I won't say that the dish was spectacular, as it was quite watery. The stew became soup in the end. It did taste great though. Last night I was more adventurous. I cooked a "chook", that is what we call a 'Poussin' or a 'Spatchcock' here in Ozzie Land. I had also managed to dig up a Margaret Fulton "CrockPot Recipe Book" at the local thrift store and was excited about trying one of the recipes. I opened my refrigerator only to realise that I was missing two key ingredients, so I scratched my head a bit and invented what I like to call "Chook Hotpot". It was essentially a spatchcock cooked whole with rustic chunks of onions, carrots and potatoes, drizzled with cayenne pepper sauce, extra virgin olive oil, tomato sauce and sprinkled liberally with fresh basil and rosemary. The burst of flavour when I put the first spoonful in my mouth was enough to make me want to try slow cooking for the rest of my life.
Posted by Gel at June 26, 2006 7:06 PM
