Following the advice of others, I only threw in a splash of olive oil. I also double the rest of the liquid because I'm typically serving a bigger family and thus cook a larger chicken. Because of this, we usually need the full eight hours on low, but if cooking a smaller bird it would probably be less as others have mentioned.
This recipe is easily amended to taste. For ours, we stuff the cavity with a quartered onion and garlic cloves. Sometimes we want more of a citrus flavour and throw in a whole lemon or orange, sliced. Other times we like something more spicy and kick it up with some hot peppers and ginger root. Either way, it's amazing when served with broccoli, garlic, onions, carrots, and water chestnuts.
Thanks, Kathy, for sharing this recipe. What a treat!!!
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Following the advice of others, I only threw in a splash of olive oil. I also double the rest...