I put a whole chicken in the slow cooker on Monday night. I got creative with the seasonings. I used voatsiperifery, grains of paradise, Szechuan pepper, pink pepper, parsley, black cumin, caraway, marjoram, keora water, lime juice, aamla, orange peel, anardana (pomegranate seeds), charoli, mahlab, lolot leaves, and boldo leaves. The chicken cooked overnight and part of the next day.
The result was a tender and flavorful meat which was a big hit with everyone.
No comments:
Post a Comment