giggler
Sous Chef
I like chicken skin...but usually "roast" whole birds in the oven..
seems like most chicken crock pot recipes I see call for "skinless" parts...
Is there some problem with slow cooking the skin? does it need to be "browned" first?
It's sooo hot here in central Texas this time of year... and I can use the crock pot out in the garage during the day to not heat up the house...
I also like "stewed" chicken and "chicken Cactiatore" , maybe that works better?
Thanks, Eric, Austin Tx.
seems like most chicken crock pot recipes I see call for "skinless" parts...
Is there some problem with slow cooking the skin? does it need to be "browned" first?
It's sooo hot here in central Texas this time of year... and I can use the crock pot out in the garage during the day to not heat up the house...
I also like "stewed" chicken and "chicken Cactiatore" , maybe that works better?
Thanks, Eric, Austin Tx.