Kitchen Living TRIPLE SLOW Manual De Instrucciones página 13

Triple Slow Cooker
Portuguese Garlic Chicken
1/2 medium onion, sliced thin
3 garlic cloves, sliced thin
1 medium tomatoes; pear-shaped
1/4 cup ham, baked, chopped
1/4 cup golden raisins
2 lb chicken
1/4 cup port wine (chicken stock can be substituted)
1/8 cup brandy (chicken stock can be substituted)
1/2 teaspoon Dijon mustard
1 teaspoon tomato paste
3/4 teaspoon cornstarch
1 teaspoon cold water
1/2 teaspoon red wine vinegar
Salt, parsley sprigs, tomato wedges
Combine onion, garlic, tomatoes, ham, and raisins. Reserve chicken neck and
giblets for other uses. Rinse chicken inside and out and pat dry. Tuck wingtips
under; tie drumsticks together. Place chicken on top of onion mixture. Mix
port, brandy, mustard and tomato paste and pour over chicken. Cover and
cook on LOW setting until meat near thighbone is very tender when pierced (7
1/2-8 hours). Carefully lift chicken to rack of a broiler pan. Broil 4-6 inches
below heating unit until golden brown (about 5 minutes). Transfer to warm
platter and cover. Skim and discard fat from cooking liquid. Blend in cornstarch
mixture. Increase Slow Cooker heat setting to HIGH. Cover and cook stirring
two or three times until sauce is thickened (about 10 minutes). Stir in vinegar;
season to taste. To serve, garnish chicken with parsley sprigs and tomato
wedges. Carve bird and top with some of sauce. Serve remaining sauce in
gravy pitcher or bowl.
Traditional Baked Beans
1/2 lb dried small white beans
2-1/4 cup water
1/4 cup molasses
1/4 cup brown sugar
1/2 onion, chopped
1/4 lb salt pork, cut into 1" cubes
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
Combine all ingredients. Cover and cook on LOW for 13-14 hours, stirring
occasionally if possible. For added nutrition, serve with rice, bread, or
cornbread.
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RECIPES
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