Sari Fowl - Special Long-Cook Chicken
"I originally posted this recipe to a BBS in the late 80s, and had lost it since. Bemoaning it's loss, I happened to find it archived online recently - yay! Once again I can enjoy my savory Sari Fowl. :)"
- Ready In:
- 6hrs 15mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1 chicken, cleaned and skinned
- 2 large cooking apples, cored and sliced
- 1 cup margarita cooler
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1⁄2 teaspoon ground sage
- 1 teaspoon sesame oil
- 2 teaspoons grated dried orange peel or 2 tablespoons fresh grated orange rind
- 2 teaspoons dried onion flakes or 1/2 cup fresh minced onion
directions
- Thoroughly clean the chicken under running water, and remove its skin.
- Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them.
- Mix together the wine cooler, water, oyster sauce, soy sauce, sage, sesame oil, orange peel, and minced onion.
- Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents in crockpot.
- Put crockpot on low heat in the morning, then turn to high 6-8 hours later.
- After cooking on high for at least an hour, remove chicken from pot and serve.
- Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.
- Notes: This recipe is one I came up with a few years back (during a time I was going by the nym"Sari") when I was trying to come up with something different but only wanted to use what I already had in the kitchen; just the smell of it cooking was enough to drive us crazy with hunger- sometimes the best recipes come up by accident!
- I prefer my chicken or turkey skinless, so that's why this recipe uses skinless chicken; the flavors of the marinade also penetrate the meat much easier without the skin, but the one time I didn't skin the chicken it still turned out wonderfully.
- When I first made this I used original Bartles and James Cooler (which is difficult to find these days, so margarita flavor is close), which worked very well, and it had a very nice taste and aroma; beer can also be used, but I prefer the wine cooler.
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Reviews
-
None of the flavours of the liquid/spice mixture was prominent in the final product – this was unexpected but not at all unpleasant. The meat was incredibly moist and tender, but I believe that the crockpot gets more credit than does the chef for that. I used fresh orange zest, beer, and otherwise changed nothing in the recipe. It was voted “OK” at the dinner table. -
This recipe was first created back in the early days of my own cooking, before I began using spices in a big way. If you're accustomed to strong flavors of things like chilis or garlic, this dish probably isn't for you. It's more of a subtle, sweeter, lighter tasting recipe. Although my cooking style has changed since it was first created, it's a good recipe for folks who don't like stronger spices, and I hope you enjoy it as much as I have over the years.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
