Years ago a friend of mine was cooking something in a large pot on his stove. When I asked him what it was he said, “Fowl in Pot,” so fast I misunderstood at first. “What’s that?” I asked. “Chicken, in a pot, along with whatever else you feel like throwing in,” he responded. Over the years I have made this dish in various forms but my favourite is as follows. – Dave Bosma
cilantro (A small handful)
chicken stock broth
ginger (Abou an inch long piece)
yellow curry powder
fresh chopped basil (Or dried if you have no fresh)
Slice the onion and lay the rounds in the bottom of the slow cooker, save two or three to lay on top of the chicken.
Take your chicken and cover it in the spices listed above, rub them into the skin of the chicken and then lay the chicken over the onions.
Place the garlic bulb, piece of ginger, and the ½ lime somewhere around the chicken, slice open the 4 chillies lengthwise and then throw them in the pot.
Take the stock and pour it around the chicken, careful not to pour it directly on the chicken so as to not wash off the spices. Fill the cooker up till the stock is 2/3 up the side of the chicken, leaving the breasts exposed.
Throw in the cilantro, and basil leaves if you didn’t use the basil in the spice rub.
Leave the slow cooker on low for 8 hrs or so.
Drain out the stock, the chicken will be very fall apart so be careful you don’t lose a leg! Discard all the onion, garlic, leaves, ginger, bits. Scoop out the chicken with a spatula or spoon and place in a roasting pan in the oven at about 350 for 10 min. This crisps it up just a little bit.
Serve with your favourite sides.
8 hours, 15 minutes
Add Salt and Pepper to taste