BONES IN SLOW COOKER
I am new to slow cooking, so far I have made stew and soup. I would love to make chicken cacciatore. I would prefer whole chicken, bone in. Most receipies I have found call for boneless chicken. Is that the only way?
I see several issues:
- getting flavor from the browned skin. You can pull off the skin and saute it separately to remove the fat. Deglaze the pan and add the deglaze liquid and skin back to the slow cooker.
- removing excess fat. Even if you don't brown the skin, I'd strip it off before putting the chicken pieces in. Otherwise, you will have a fatty, greasy result.
- quantity of liquid. Many recipes work fine in the slow cooker, but you need *Much* less liquid. Think just enough to create a humid atmosphere :-).
- large bones. No problem with wings, thighs or drumsticks. However, I'd bone the breast off of the ribs and cut the meat into large chunks - leave the ribs and backbone out of the cooker.
Let us know how it turns out!
I second this, especially about removing the skin and searing first. I'd leave the skin off altogether, actually. I find it gets an odd texture in the slow cooker. I'd also use thighs only because breast has a tendency to dry out. Use less liquid that you think--it surprised me how much liquid comes from the meat.