Julias Easy Slow Cooker Chicken Food

JULIA'S SIMPLE CHICKEN & DUMPLINGS

Steps:

• Place all listed ingredients into stock pot and add just enough water to cover chicken.
• Simmer for approximately 40 minutes or until chicken parts easily from bone.
• Reduce heat to low.
• Remove chicken from pot and allow to cool.
• Separate meat from bones, divide into bite-sized pieces, and set aside.
• Discard bones.
• In a medium bowl, combine flour, water, salt and pepper for dumplings and mix well.
• Dough should be well-defined, barely sticky, and easy to handle by hand: If it is too sticky, add more flour, or if it is crumbling, add more water.
• Turn dough out onto a lightly floured surface and roll with a rolling pin to 1/8" thickness.
• Return chicken stock to a simmer and add chicken.
• With a sharp knife, cut dumpling dough into stips approximately 1" x 3".
• Add strips to simmering stock, stirring as you add them to keep them from sticking to each other or to the pot.
• Continue to re-roll the dough as needed, cutting dumpling strips and adding them to the stock until all dough is used.
• When stock turns an opaque yellowish-white color and thickens, add milk and stir.
• Add salt and pepper to taste.
• Excess may be frozen in a tupperware container or a doubled ziplock-type container for up to a month.
• Feel free to add up to 2 cups of water for more stock or to even up to double the amount of dumplings to accomodate your needs or tastes.

JULIA'S EASY SLOW COOKER CHICKEN

Steps:

• Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!

JULIA'S EASY SLOW COOKER CHICKEN

Steps:

• Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!

JULIA'S EASY SLOW COOKER CHICKEN

Steps:

• Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!

JULIA CHILD'S ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
• Truss the chicken and dry it thoroughly.
• Rub the skin with 1 Tb. butter.
• In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
• Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
• Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
• Reduce oven to 350 degrees.
• Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
• Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
• Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
• When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
• While the chicken is sitting, remove all but two tablespoons of fat from the pan.
• Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
• Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
• Pour a spoonful over chicken and serve the rest at the table as gravy.