roasting chicken in crockpot? - Page 2

[alsoSarah]

I'm familiar with the, "as long as it's at a safe temp the the end of cooking, it's safe" take on it-- and I think it's a good point.

For myself, I just don't quite trust in it * enough*, I guess.

As far as I know, the only bulletproof reason that the USDA recommends against it is that not all cooks know how to temp a chicken correctly, but what can I say? Poultry paranoia.....

alsoSarah

[rere]

Ummm...I guess I should have figured this out before I put the bird in the pot but ummm...how do you know when it's done?

[Periwinkle]

a.) Put a thermometer deep in the breast (but not too close to the bone). Should register at least 165.

or

b.) Cut into it in a few places. Juices should run clear. [Note: Pinkish meat is NORMAL for thighs and other areas... the key is is there any blood left or are the juices clear.... cooked meat looks, well, cooked, and not raw/gelatinous anymore. ]

[rere]

Originally Posted by Periwinkle

a.) Put a thermometer deep in the breast (but not too close to the bone). Should register at least 165.

or

b.) Cut into it in a few places. Juices should run clear. [Note: Pinkish meat is NORMAL for thighs and other areas... the key is is there any blood left or are the juices clear.... cooked meat looks, well, cooked, and not raw/gelatinous anymore. ]

Thanks!

[mommamoody]

Okay no offense but I tried and it came out squishy. I even roasted the skin in the broiler afterwards and it was okay.
I put onions and potatoes in the bottom. The liquid came up halfway up the chicken, I had done it on low for 8 hours. I won't be making this again.

I prefer either roasting it or boiling it to make a chicken and rice soup. however I don't know if there is an acceptable nt tf substitute for cream of celery soup...

[zeldabee]

I just made chicken in a crock pot, and it was delicious. It was almost falling off the bone, brothy, herby. But not like roasted. When I want roast chicken, I roast it in the oven. It's just a little to warm in the house to turn on the oven right now.

mommamoody, it sounds like your chicken was overdone. I cooked mine for 6 hours, and it was almost overdone.

As for cream of celery soup...maybe you could use some celery and some cream?

[Feb2003]

Hmmmm, sorry it didn't work out for you, mommamoody! Did you add any water? I never get that much, but mine's in there upright, not laying down so maybe that makes a big defference.

I cook on low for 8 hours when cooking from *frozen*

HTH

[Feb2003]

Originally Posted by mommamoody

I don't know if there is an acceptable nt tf substitute for cream of celery soup...

try krankedyann's site www.cookingtf.com for a substitution recipe

[MomToKandE]

Originally Posted by mommamoody

Okay no offense but I tried and it came out squishy. I even roasted the skin in the broiler afterwards and it was okay.
I put onions and potatoes in the bottom. The liquid came up halfway up the chicken, I had done it on low for 8 hours. I won't be making this again.

I prefer either roasting it or boiling it to make a chicken and rice soup. however I don't know if there is an acceptable nt tf substitute for cream of celery soup...

Were you cooking from frozen? I sometimes find that there's a huge chunk of ice in the cavity... not sure how you'd get that out without at least partially thawing but that could account for your excess liquid.

[rere]

Originally Posted by Feb2003

Hmmmm, sorry it didn't work out for you, mommamoody! Did you add any water? I never get that much, but mine's in there upright, not laying down so maybe that makes a big defference.

I cook on low for 8 hours when cooking from *frozen*

HTH

I did mine laying down for about 6 hours.It turned out great!