Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, auntie's steamed chicken. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Auntie's Steamed Chicken is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Auntie's Steamed Chicken is something which I’ve loved my entire life.
Great recipe for Auntie's Steamed Chicken. I wanted something succulent that would fall off the bone. I heard you could just throw a whole chicken into your slow cooker / multicooker.
To begin with this recipe, we must first prepare a few ingredients. You can have auntie's steamed chicken using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Auntie's Steamed Chicken:
- Get small whole chicken (preferably free range and corn fed)
- Take vegetable or chicken stock
- Make ready medium carrots
- Prepare medium white onions
- Prepare garlic
- Prepare cabbage leaves (optional)
- Get green or red pepper (optional)
- Get birds eye chillis
- Prepare good dry white wine
- Take Salt and pepper
- Get a lemon, peeled
- Prepare Oregano or majoram
- Make ready olive oil
We didn't have an oven when I was growing up. This cake was the only cake my mum can cook for us, and it was one of my favourite cake. It's called Auntie's steamed zebra cake, because I've got the recipe from my auntie (mum forgot how to make it, as. These dumplings are just about as good as they get.
Steps to make Auntie's Steamed Chicken:
- It's important in this method to keep the chicken off the base of the pot, so line the base with a generous collection of vegetables. We used sliced carrots, onions, garlic and peppers with a few cabbage leaves thrown in for good measure - but any vegetables you have to hand will do.
- Stuff your chicken with half a peeled onion, half a lemon, a chilli (or two) and some garlic. Dry the outside of the chicken thoroughly and liberally season with salt.
- Tuck the legs into the flaps of skin protruding from the rear to keep the bird neat and ensure it fits inside your pot. We used a cabbage leaf to help keep the smaller items secure inside.
- Now you're ready to add stock, more seasoning and a glass of white wine. Start the chicken on "Stew" function, or medium heat if you're using a slow cooker.
- Be sure to check liquid levels regularly, topping up with boiling water if they drop too low. Baste the chicken with the broth from time to time. After 90 minutes, carefully remove the chicken from the pot - beware, the bird's flesh will be so succulent it'll just fall off the bone so use tongs or a wide fish slice to pick up the chicken.
- Serve with rice or roasted potatoes and vegetables.
- Tip: once you're done you'll be left with the dense, delicious juices the chicken has been cooking in. This broth can be strained, chilled and used as stock for your next delicious meal.
As you bite into the dough that has become the perfect combination of chewy and crunching the juices that were sealed inside finally get. Rose's recipe rolodex is a thing of beauty. From cornbread dressing to deviled eggs, Auntie Rose has perfected it all. On special occasions, or when I've buttered her up just enough, I can sneak a recipe or two out of the vault. Today, I'm sharing one of my absolute favorite Auntie Rose specialties: Southern Baked Chicken.
So that is going to wrap it up with this exceptional food auntie's steamed chicken recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
