drpjduncan
Assistant Cook
- Joined
- Jan 6, 2007
- Messages
- 0
I'm cooking for a rather large group and was thinking about borrowing some crockpots and trying a slow cook coq au vin. It's buffet style and seating is a problem so I want something that hopefully is fall off the bone tender such that it is one handed fork dining. I'm thinking of using thighs and drumsticks.
I have a few specific questions as well as interested in any helpful suggestions.
- skin vs skinless... I'm thinking skinless so hopefully it will be fall off the bone fork food?
- brown chicken before putting in crock or not? Dito for onions and mushrooms?
- can I evenly distribute chicken, pearl onions and mushrooms and pack fairly tightly (I've read tips about layering and adding some things like mushrooms later in cooking, but would like to avoid if possible)?
- if I lightly dredge chicken in flour will this result in a thicker sauce at the end of cooking or just foul the whole slow cooking process?
- what about fat content, lots of coq au vins use bacon fat to saute things before cooking as well as having fat from leaving chicken skin in... where might this fit in a crock-pot version?
Many thanks in advance to all that help bring me up to speed with crock cooking.
I have a few specific questions as well as interested in any helpful suggestions.
- skin vs skinless... I'm thinking skinless so hopefully it will be fall off the bone fork food?
- brown chicken before putting in crock or not? Dito for onions and mushrooms?
- can I evenly distribute chicken, pearl onions and mushrooms and pack fairly tightly (I've read tips about layering and adding some things like mushrooms later in cooking, but would like to avoid if possible)?
- if I lightly dredge chicken in flour will this result in a thicker sauce at the end of cooking or just foul the whole slow cooking process?
- what about fat content, lots of coq au vins use bacon fat to saute things before cooking as well as having fat from leaving chicken skin in... where might this fit in a crock-pot version?
Many thanks in advance to all that help bring me up to speed with crock cooking.
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