Thursday, January 12, 2006

Slow Cookers are Hot Again

Ah-ha, I'm on the crest of a wave, ahead of the trend, living on the edge. Yep. The Christian Science Monitor is running a story that claims Slow Cookers are coming back into fashion. Soon you'll see them on every street corner, like baggy pants. Madonna will release one in her special design, then a diamond encrusted one will be available at Spago's. After that the trend is pretty much over.

But until that time you can enjoy the tasty recipe for Brunswick Stew (once made with squirrels instead of chicken... ew!!!!) at the end of the story...

4 pounds of bone-in chicken parts, such as thighs or drumsticks, skin removed
Salt and freshly ground pepper to taste
2 cups chicken stock or broth
1 can (14 ounces) tomatoes, including liquid
1 large onion, peeled and chopped
1 package (10 ounces) frozen lima beans
1 package (10 ounces) frozen corn kernels
1 large carrot, peeled and sliced
2 medium potatoes, peeled and sliced
Dash or two of Tabasco or hot sauce.
Chopped parsley or toasted breadcrumbs (optional)

Have ready a three-quart or larger slow cooker. Rinse chicken parts under cold water; pat dry. Sprinkle chicken with salt and pepper and set aside. Add all vegetables to slow cooker. Place chicken on top of vegetables and add the broth. Add hot sauce. Cover and cook on low temperature for 8 hours, or until potatoes are tender. Serve topped with parsley or breadcrumbs. Serves 6 to 8.

I'd recommend leaving out the bones and use diced chicken meat. Smokey Bones has a wicked Brunswick Stew if you're ever in the area, btw.