How to slow cook pork and roast chicken without an oven
Pork, turkey and other poultry are cooked slow, usually in a slow cooker.
It’s a great way to cook all kinds of meats and poultry and, in this recipe, the combination of flavors is even more exciting.
Start slow, slow and slow again.
The recipe below has three ingredients, plus a couple of vegetables to make the dish extra special.
To make it even more impressive, I use chicken broth instead of the usual stock and add a few spices to give it that extra spice.
Slow cooker turkey and chicken recipes: How to cook slow and cook right: Chicken breast (left) and bone marrow (right) are both cooked with a slow cooker.
The slow cooker recipe uses turkey and bones.
How to add spice to slow cooker turkey: For a slow-cooked turkey breast, add a handful of dried thyme and parsley and a splash of garlic powder to a shallow bowl and set aside.
Heat the turkey and stock in a skillet or Dutch oven over medium-high heat until it is cooked through.
Transfer the turkey to a platter and drizzle with the thyme, parsley, garlic powder and the stock.
Then, season the turkey with salt and pepper.
Heat another pan of water over medium heat, add the meat and cook, turning occasionally, until browned and tender, about 30 minutes.
Remove from the heat and set on a rack.
Add the rest of the spices to the pan and stir gently to combine.
Place the turkey back in the slow cooker and continue to cook on low for 10 minutes.
Serve with butter, sour cream, and mayonnaise.
Chicken breast: Place the bone-in skin of the thigh in a bowl.
Add chicken broth, salt, and pepper to taste.
Cook, turning, for 15 minutes on low.
Remove the bone from the thigh, and transfer to a plate.
Season the bone with salt.
Season with the seasoning from the bone broth and season with a pinch of freshly ground black pepper.
Cook for about 5 more minutes on high, then turn the chicken over and cook for another 5 minutes on medium-low heat.
Season and serve with butter and sour cream.
Chicken thighs: Put a thin layer of skin on each thigh.
Set a rack in the middle of the slow-cooker and place a large sheet of foil on the bottom.
Cover the slow cookers lid and place it on the rack.
Put the chicken thighs in the refrigerator for about 15 minutes.
Slice the chicken into bite-size pieces.
Slather them with a little olive oil, a little butter, and a little cayenne pepper.
Sprinkle with salt, pepper, and parsnips.
Serve on the side.
Slow cooking pork: Put the bones in a large skillet over medium or high heat.
Add 1 tablespoon of the salt and 1 tablespoon (about 1/2 cup) of the pepper.
Add more salt and more pepper if necessary to taste, depending on the thickness of the bones.
Heat over medium to medium-fast for 1 minute or until the bones are cooked through and golden brown.
Add in the meat mixture and cook until the meat is cooked all the way through, about 5 minutes.
Place in a plate and season the meat with salt (if using), pepper, cayonnaise, and fresh cracked black pepper, if using.
Serve over rice or couscous.
Slow-cooking turkey with a chicken breast: Add 1 teaspoon of the seasonings from the bones and cook over medium for 5 minutes, or until it reaches an internal temperature of 165 degrees Fahrenheit (88 degrees Celsius).
Season the turkey breast with salt to taste and season to taste with fresh cracked pepper, to taste (or if using, add more to taste).
Serve over couscoups, rice, or cousciennes.
Slow roasting turkey with chicken breasts: Place 2 large sheets of foil over a large shallow skillet.
Add about 1 teaspoon (about 2 tablespoons) of salt and 2 tablespoons (about 3/4 cup) (about 4 tablespoons) (approximately 5 tablespoons) chicken broth to the bottom of the skillet.
Place about 1/3 cup of chicken broth over the foil and cook on medium for 30 seconds.
Remove foil and set it on a plate, covered with plastic wrap, to absorb excess liquid.
Add 2 large chicken breasts and 1 teaspoon each of the Seasoning from the Bone and the Seasonings from The Skin to the skillet (if use).
Heat for 1 to 2 minutes on each side, or for about 30 seconds on each rack.
Remove turkey from the slow roasting pan and season lightly with the Season of the Month spice.
Serve immediately with bread crumbs, if desired.
Slow cooked turkey with pork shoulder: Cook 2 1/4 pounds (about 8 1/8 kg) pork shoulder over medium, low heat until the skin is browned, about 15 to 20 minutes on a clean skillet.
Remove meat from the pan.
Add 3 tablespoons of