Yesterday I was determined to make a second slow cooker recipe for our All Stars challenge. Since it is just DH and I at home and we really don't eat dinner anymore, I'm doubly challenged to make something in the slow cooker that will not be heavily calorie
laden or feed an army. After searching all the slow cooker recipes here on AR I found this one:
http://allrecipes.com/Recipe/Chicken-Broth-in-a-Slow-Cooker/Detail.aspx?prop31=1< Great! I have a huge family pack of chicken drumsticks in the freezer that DH bought on a whim and had been wondering what to do with it. I am not a dark meat chicken fan
unless it is hidden in a casserole and DH certainly wasn't going to eat all of those on his own. And chicken broth is something I use all the time! So I pulled the package out of the freezer to defrost and went about my business for the morning.
Midafternoon came and I had several issues occur to me about this. First I was wondering if it was really a good idea to just plunk the mostly thawed chicken legs into the slow cooker and basically boil them into broth. I've never liked the idea of boiling
chicken for any recipe, there was always that white scum to deal with. Plus I was debating whether to leave the skin on them. I posted a question on the Buzz and got mixed reviews. Common sense was telling me that I really should roast these legs before
hand so I went in search of a roasted chicken leg recipe on AR. I found this: http://allrecipes.com/recipe/garlic-roasted-chicken-and-potatoes/detail.aspx<
great! I have a bunch of garlic bulbs laying around here wanting to be used before going completely bad. So I proceeded to follow the roasting recipe sans the potatoes. The smell was heavenly with the butter and the garlic and the chicken roasting away.
I ended up putting three full garlic bulbs in the pan with the 3+ pounds of chicken legs and they roasted for about an hour. Did you know that if you take a full garlic bulb, smash it with your hand so it separates, and then put all that into a bowl, cover
and shake the dickens out of it, the cloves will be clean and good to go afterward? Take my word for it, it works!
Once the chicken had cooled enough to handle I pulled the majority of the meat off the legs, put the meat in freezer bags and into the freezer with it. I put the bones and skin back in the pan with all the drippings and the roasted garlic, quartered a
whole onion skin and all, threw that in along with a couple handfuls of baby carrots and back into the oven it went. Here's where common sense and laziness started fighting in my head. I knew that garlic gets bitter when burned but did I really want to go
fishing around in that mess and pull out that lovely roasted garlic cloves? The answer turned out to be no. Laziness was whispering in my ear that it would be okay. After all, the garlic was already roasted. How could it be bad? So I popped the pan back
into the oven to roast those bones for the broth.
About 45 minutes later I could smell the roasted onion and I proceeded with the slow cooker recipe. I dumped the entire contents of the roasting pan into the slow cooker along with the recommended water and basil. Some bits had stuck to the bottom of
the roasting pan so I put some hot water in that and scraped what was left up to be deposited into the slow cooker. Put on the top, set it on low and went to bed! Once again common sense was trying to win the battle but fatigue and laziness won out.
This morning I immediately smelled an odor when I woke up which I wouldn't identify as repulsive but not delicious either. When I checked the slow cooker, the broth was the color of beef broth and there obviously had been some boiling and burning overnight
(DH had awakened earlier than me and turned it down). DH mentioned that he thought it smelled burnt. Great...
Again I push on thinking maybe it isn't so bad. I let it cool down and proceed to strain it through cheesecloth. Once I got a good bit of it strained I tasted a small amount. I can't say I've ever really tried chicken broth on its own before except
when I was sick and who recalls that being a delicious memory? However time went on and the bitter taste lingered in my mouth. Failure!
So what have I learned/gained from this experience? 1) I have a recipe for roasting chicken parts that I've tried and if I ever want to try that again I will go back to it. 2) I know now for sure that black garlic is not a taste treat. 3) I have quite
a bit of cooked chicken in the freezer that I can use for a quick meal sometime. 4) The wildlife will have some dark broth to dine on along with the bones and roasted veggies. 5) There is an easy way to prep lots of garlic cloves. and most importantly 6)
Don't let laziness talk you into something you know will not work. Lesson learned.
I am an Allrecipes
Allstar Brand Ambassador(a voluntary position) and I’m not compensated for my work with Allrecipes.com.
The reviews, content and opinions expressed in this blog are purely the sole opinions of me, myself, and I, Maridele.