Cold chicken on the bone is wonderful. Especially if it's fried or smoked.v
Crock Pot Recipes
- Thread starter Cyched
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I'm smoking a turkey this weekend. Could I do this with what remains after carving? Or is that too big for a crockpot?
We do this a lot. I just use on of my pork rubs and the just throw a little water into the bottom of the crock pot. Let it cook all day and the pull the pork, drain whatever is in the crockpot and mix in Cookies BBQ sauce. Our kids love it.
I never thaw out my roasts. Throw that baby into the crockpot frozen first thing in the morning and you're golden.
I'd just break up the bones and toss them in. Should work just fine.
I have perfected our beef chili but haven't gotten close to satisfied with a turkey/chicken chili recipe. Mrs. cyfan and I are in need of your best white meat chili recipe. If you think yours is the best, please comment a link or recipe below.
White Bean and Chicken Chili
Get White Bean and Chicken Chili Recipe from Food Network
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Made this for years. Its excellent and pretty healthy.
Have you tried it without the low sodium broth? We prefer very salty broth, but that can sometimes lead to compromising the other flavors in our prior trialsWhite Bean and Chicken Chili
Get White Bean and Chicken Chili Recipe from Food Network
Made this for years. Its excellent and pretty healthy.
Yep, I have. It works either way. You can always add more salt at the end if you're not enjoying the saltiness level.
Just use a full sodium broth but be careful with how much you salt other portions.
I just saw a video about a pumpkin dessert that I'm going to try tonight to see if it's fit to eat. If it is, it will be my contribution to Thanksgiving this year. It's more like a pumpkin cobbler.
Recipe calls for two cans of pumpkin, one can of evaporated milk, half a cup of brown sugar, one cup of sugar, 1 tbsp of vanilla extract, 3 eggs, 1 stick of butter and a spice cake mix. you combine all the ingredients in the crockpot except the cake mix and butter and blend them together. Then you pour the cake mix over the top, spreading it out evenly, slice the butter in small slices and layer them over the cake mix. Cook on high for 2 hours or until the crust starts to brown.
Edit: I forgot one ingredient. You're supposed to sprinkle pecans over the top of the cake mix, then add the butter, but that step is optional.
Edit No. 2. I just made this recipe and I gotta say, it's crap. It's way too runny, which was my fear all along. I don't know if overnight in the fridge will help with that, but we'll see. If it doesn't help, I'm throwing it out.
Recipe calls for two cans of pumpkin, one can of evaporated milk, half a cup of brown sugar, one cup of sugar, 1 tbsp of vanilla extract, 3 eggs, 1 stick of butter and a spice cake mix. you combine all the ingredients in the crockpot except the cake mix and butter and blend them together. Then you pour the cake mix over the top, spreading it out evenly, slice the butter in small slices and layer them over the cake mix. Cook on high for 2 hours or until the crust starts to brown.
Edit: I forgot one ingredient. You're supposed to sprinkle pecans over the top of the cake mix, then add the butter, but that step is optional.
Edit No. 2. I just made this recipe and I gotta say, it's crap. It's way too runny, which was my fear all along. I don't know if overnight in the fridge will help with that, but we'll see. If it doesn't help, I'm throwing it out.
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Sure, you will probably have to disassemble it. Someone earlier in the thread said they did it with smoked chicken and liked it. I did it with smoked chicken once and thought it was too smoky. So I would recommend making the broth and then tasting the broth before using it in a recipe. If it seems too smoky, you could dilute it with some regular broth.
Andrew Zimmern Cooks: Crock-Pot Chicken Stock - Andrew Zimmern
Crock-Pot Chicken Stock By Andrew Zimmern An essential building block of cooking that can transform the flavor of a dish, chicken stock is the single greatest ingredient you can make in your kitchen. Using a crock pot is a no-hassle way to cook stocks, simply load it up, set it to 200 degrees...
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I keep all my personal recipes in Apple Notes. My wife doesn't cook but for the things she loves, she's asked me to spell them out with context for when I pass.
Gourmet Beef Stew
Ingredients
Gourmet Beef Stew
Ingredients
- 2 1/2 pounds boneless chuck roast
- 1 teaspoon kosher salt — divided
- 1/2 teaspoon ground black pepper — divided
- 1/4 cup white whole wheat flour — or all-purpose flour
- 3 tablespoons extra-virgin olive oil — divided
- 1 1/2 cups dry red wine — such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
- 1 large yellow onion
- 3 celery stalks
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large carrots
- 2 parsnips
- 3/4 pound red potatoes — about 2 medium
- 1 bay leaf
- 3 sprigs fresh thyme — or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
- 3 to 4 cups low-sodium beef broth
- Fresh parsley — optional for serving
- Cut the chuck roast into 1-inch cubes.
- Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
- Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely.
- Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
- Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size your pan. If the pan gets too dry, add a bit more oil as needed.
- While the meat browns, dice the yellow onion and celery. Mince the garlic.
- At this point, the pan should have some nice sticky brown bits (a.k.a. FLAVOR). If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.
- Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
- Increase the pan heat to medium high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
- Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
- Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smells so cozy you might not ever leave. Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.
This looks like a good recipe. One thing we do with beef stew is to leave out the potatoes, but serve the stew over mashed potatoes. If you do this, make lots of mashed potatoes. Then the next day, put some of the leftover stew in a casserole, add some frozen peas and corn. Top with a thick layer of leftover mashed potatoes, sprinkle with shredded cheddar cheese, and bake in the oven until heated through. Shepherds pie!I keep all my personal recipes in Apple Notes. My wife doesn't cook but for the things she loves, she's asked me to spell them out with context for when I pass.
Gourmet Beef Stew
Ingredients
Instructions
- 2 1/2 pounds boneless chuck roast
- 1 teaspoon kosher salt — divided
- 1/2 teaspoon ground black pepper — divided
- 1/4 cup white whole wheat flour — or all-purpose flour
- 3 tablespoons extra-virgin olive oil — divided
- 1 1/2 cups dry red wine — such as Cabernet Sauvignon, dark beer (such as an amber, porter, or Guinness—do not use a bitter or hoppy beer such as an IPA as the hops will throw off the flavor), or additional beef broth
- 1 large yellow onion
- 3 celery stalks
- 2 cloves garlic
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 4 large carrots
- 2 parsnips
- 3/4 pound red potatoes — about 2 medium
- 1 bay leaf
- 3 sprigs fresh thyme — or 2 teaspoons dried thyme; if you like, tie the fresh thyme together with kitchen twine to make the stems easier to fish out at the end
- 3 to 4 cups low-sodium beef broth
- Fresh parsley — optional for serving
- Cut the chuck roast into 1-inch cubes.
- Place the cubes in a large bowl and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sprinkle on the flour, then toss lightly to coat.
- Place a large, deep Dutch oven over medium-high heat. Add 1 tablespoon of the oil. Once the oil is hot and shimmering (a drop of water should sizzle if added to the surface), add one-third to one-half of the beef. The cubes should be in a single layer and not too crowded so that they brown nicely.
- Let the cubes of beef cook undisturbed for 4 to 5 minutes (resist the urge to peek!), until the bottom of the cubes develop a dark-brown crust and come away from the pan easily. Turn and continue searing until dark and golden all over, about 4 to 5 additional minutes. Transfer the seared meat to a clean bowl or plate.
- Add another 1 tablespoon olive oil to the pot, and once hot, sear the remaining beef, working in batches and ensuring that you do not overcrowd the pieces. It may take two or three batches total depending on the size your pan. If the pan gets too dry, add a bit more oil as needed.
- While the meat browns, dice the yellow onion and celery. Mince the garlic.
- At this point, the pan should have some nice sticky brown bits (a.k.a. FLAVOR). If it seems to be burning or smoking, add a bit of the wine or beer, scrape it up, then pour it over the beef you set aside.
- Reduce the pan heat to medium and add the final tablespoon olive oil. Add the onions and celery and cook until the onions are soft and translucent, about 7 minutes. Add the garlic and cook 30 seconds, until fragrant. Stir in the tomato paste, Worcestershire, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- While the onions sauté, peel and dice the carrots and parsnips. Scrub the potatoes and cut into a rough dice. Set aside.
- Increase the pan heat to medium high and add the wine or beer (stand back, as it will sputter). Cook, letting the wine reduce and scraping up all of the brown bits from the pan. Continue to scrape and stir until the liquid is slightly reduced and thickened, 2 to 3 minutes.
- Transfer the sautéed vegetables and any sauce from the pan to a 6-quart or larger slow cooker. Add the beef, carrots, parsnips, potatoes, bay leaf, thyme, and 3 cups beef broth. Stir to roughly combine.
- Cover and cook on low for 6 1/2 to 8 hours or high for 3 1/2 to 4 1/2 hours, until the beef is cooked through and fall-apart tender and your kitchen smells so cozy you might not ever leave. Remove the bay leaf and thyme stems and stir in the peas. If you’d like the stew thinner, add additional broth until it reaches your desired consistency. Taste and add additional salt or pepper as desired. Serve hot, sprinkled with fresh parsley.
Pressure cook the bones if you have a pressure cooker. Make the best broth for turkey soup or noodles or whatever. And it freezes really well. If you brine your turkey the broth is high sodium, but yummy.
Trying this one with a venison roast tonight - thanks for sharing!
Awesome! I hope it works out the same with venison. Very curious how it turns out!
Also, I gave this recipe to an old ex years and years ago and her family got day old bread from Jimmy Johns to make the sandwiches. I need to try that!
tried it. overrated.
not that it was bad but, honestly, it's hard to f up a chuck roast in a slow cooker, the ranch powder completely disappears but i liked the pepperoncini, which i'm new to.
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