[ SECRET POST #2538 ]

[case]

⌈ Secret Post #2538 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 04 pages, 079 secrets from Secret Submission Post #363.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Crockpot Recipes?

[(Anonymous)]

If the whole chicken is small enough to fit in the pot with liquid to cover, add the whole fresh chicken, can of tomatoes with the juice, an onion, a carrot, S&P and one potato in with it, and water to cover; leave overnight, pull out chicken and veggies in the morning (it will be falling apart), pull the meat off the bones, transfer the bones back to the crockpot, give it another eight hours, strain, add cooked egg noodles, bit of lemon juice, and you've got 1 meal of chicken & potato/carrot, pulled chicken for sandwiches or whatever else through the week, and chicken soup.

You need a fairly sizable crock to work this magic in tho.

Re: Crockpot Recipes?

[(Anonymous)]

Thank you! He has a rather large crockpot that my mother bought him for his birthday a few days ago, so I think this recipe should work.

Re: Crockpot Recipes?

[(Anonymous)]

AYRT

Then your brother will also want to try a pot roast. 1/2 the liquid (b/c a lot of juices will come out of the meat) and use soy sauce / rice wine vinegar in equal proportions. A little pepper (all the sodium you need will be provided by the soy sauce), some fresh minced ginger and garlic to taste (I use a lot of each, personally, YMMV), 1/2 cup green onions, set it and forget it. Take the roast out after it's done (time will vary depending on the size of the thing), wrap it in tin foil (shiny side facing in) to let it rest, turn the crock on high to reduce the drippings/marinade for gravy, and throw the potatoes and carrots in to cook while this is going on (potatoes will thicken the gravy). Once the gravy's cooked (should be about 1/2 hour to an hour, depending on size of roast/crock), slice the meat, serve immediately.