Free Slow Cooked: 200 exciting, new recipes for your slow cooker by Miss South Page B

the potatoes to break up slightly so that they thicken the stock into something more like gravy. Serve in deep bowls and scatter with chopped parsley. Slurp up the broth with a spoon among friends.



The first thing I really got to grips with cooking in the slow cooker was a whole chicken and it remains a firm favourite of mine. Chicken, turkey and duck all work brilliantly in the slow cooker, especially if you cook the meat on the bone. Cuts like chicken breast don’t handle the long cooking well, becoming woolly and tasteless, so take the chance to try thighs, legs and drumsticks, which are much cheaper anyway.
    A whole chicken is a great way to get to know how hot or cold your slow cooker is and how evenly it cooks. Pot roast it very simply and find your slow-cooking feet as you go. You can enjoy the leftovers and make stock from it in the slow cooker, making it even more frugal and easy.
    I usually only brown the skin on poultry if I’m planning to eat it, like on a whole roast bird or chicken wings. It’s definitely not necessary if you are removing the skin. Less washing up and more time eating!
    One thing to bear in mind is that poultry cooks much more quickly than meat in the slow cooker, so if there is any danger of you not being ready to eat it at the end of the cooking time, leave your portions whole rather than cutting them into small chunks to give yourself a bit of wiggle room. Don’t add too much liquid either and your poultry will be perfection.

VERMOUTH-BRINED TURKEY
    If you want to know how to cook turkey, ask an American. This native bird is practically a religion in the US and they keep them moist by brining the bird before cooking. This simple step involves marinating the turkey in a salt and sugar solution that adds both flavour and moisture by plumping up the meat through osmosis. It’s best to do this for about 24 hours and then slow cook the turkey crown or breast for amazingly juicy meat. This is a stress-free Christmas meal and gives you the best leftovers possible.
    SERVES 4–6 WITH LEFTOVERS
    30g sugar
    75g table salt
    2 star anise
    2 allspice berries
    4 whole cloves
    1 tablespoon black peppercorns
    2 bay leaves
    4 sprigs of fresh rosemary
    3 litres cold water
    250ml vermouth
    60ml white wine or cider vinegar
    turkey crown or rolled breast joint, up to 3kg
    25g butter and a drizzle of oil (optional)
    You’ll need to start this recipe at least 36 hours before you need it, but don’t panic, there’s very little actual work involved. The meat needs to brine for 24 hours in a sealed container in a cool place, so make sure any frozen meat is properly defrosted before you start the brining.
    Start by making the brine. Add the sugar, salt, spices and fresh herbs to a large pan and pour in the cold water. Bring to the boil so the sugar and salt dissolve and the flavours infuse. Add the vermouth and the vinegar. Turn the heat off and allow the brine to cool down.
    Put the turkey into the pan or container you are using and then pour the cooled brine over it. It should be completely submerged. Allow to infuse for up to 24 hours, turning once to make sure it is evenly covered. Remove from the brine after 24 hours and set onto kitchen roll to absorb any excess liquid. You can dispose of the brine at this stage. I often reserve the herbs to use in the cooking.
    If you are using a turkey crown, I like to brown the skin before slow cooking it to make it look attractive at the table. Heat the butter and a drizzle of oil in a pan and seal the crown for about 2–3 minutes on all sides. If you are using a rolled breast joint, this isn’t necessary as it usually comes in a net to hold the shape, which you can just leave on for ease of handling.
    To cook the turkey joint, place in the slow-cooker crock, breast down if using the crown, and add the reserved rosemary and bay leaves. Cook the joint on low for 8–10 hours or 6 hours on high. You will end up with beautifully moist turkey meat and clear,