I was left alone at home today. (Yeah!) DT had a golf date and since the work crew re-siding our house were only on "Day Two" of the hostage crisis, it was probably best a decision-making-capable adult was around, just in case the workers discovered trouble. Today was my day to be responsible.
The crew never requested my input, so I busied myself tidying my office, cooking and, well, cooking. And, with such sad news from the Ukraine, there was also a lot of praying today.

If you can believe this (as far as I can remember), I have never cooked a whole chicken in a slow cooker. Today was the day. I made a spicy paste - olive oil, garlic, chipotle powder, chili powder, paprika, oregano, salt, pepper - and massaged it all over (and into) a 3.5 pound organic chicken. The bird was placed (solo) into a small (3.5 quart) oiled crock crockpot and left (on LOW) for eight hours. I checked it at six hours and the internal temperature had reached 160 degrees (165° is done), so my timing was spot-on.

One sad thing about cooking a chicken all day in the slow cooker is the skin does not brown. Some recipes suggest you place the bird under a broiler for a few minutes to brown, but I suggest you only cook a chicken this way if you want to shred the meat for other uses - like tacos, chicken salad, soup or other various nibblings. This way of cooking frees-up your time and does not require heating an oven on a hot day. Another sad bit is the chicken did not fill our home with that yummy "roasting chicken" aroma. There was little smell at all.
Bummer.
Did I feed that yummy chicken to My Hungry Driver for dinner after his long day on the golf course? No. I did not. As I said, My Experiment was for future meals. I had to feed him a decent dinner with what I had in the house. I had puff pastry, tomatoes, goat cheese and fresh thyme - so we had a tomato and goat cheese tart.






And white wine. (Italy.)
I do what I can.
Shabbat Shalom!
Until my next update, I remain, your fresh and local correspondent.