Yes, it’s the thermostat; no, they didn’t have the part in stock when he came out yesterday! Apparently, what was happening was that the control thingy wasn’t kicking in when it reached the set temperature. If I set it for 180 deg c, it would get there & then just keep going until it reached the max temperature of the oven!Hence the setting off of the smoke alarms!
But he assured me as long as I didn’t use the oven, I could still cook on the stove top. Taking him at his word I set about cooking sausages, mash & veg on the stove top without touching the oven dials. All was going well until I noticed smoke curling sneakily out of the oven door!!Cue fire alarms & copious amounts of curses directed at the electrician! I’m sure his ears were burning. All was not lost though as it was thankfully right at the end of my cooking & dinner did in fact get done.
Still no part today so slow cooker food for us tonight. Having not taken out anything to defrost overnight & only finding chicken in the freezer(how did THAT happen?!) wasn’t the best start but I valiantly pushed on & decided on chicken noodle soup. I know, I know no chicken thawed out but I did have a small pack of thighs I was sure would thaw in time. Although, according to some you can cook a frozen chook safely in the slowcooker. I’m not entirely convinced, what with salmonella and all! But by 11ish the chook thighs were less frozen & ready for the slowcooker. I found an easy recipe here & set about gathering ingredients. Of course, it being me, I didn’t have all the ingredients exactly how they suggested, it’s only a suggestion right?You can play around with recipes, right?That’s what I thought *grin*
No leeks, so I subbed half an onion. These needed to be browned in oil, no stove so not alot of browning happened. Same for the roasted garlic cloves….in went a quarter teaspoon of crushed garlic instead. These 2 I put in first on high while I prepared the rest of the ingredients. Amazingly, I actually had chicken stock on hand!Score! 2 medium potatoes – check! I hate when a recipe says small, medium, large of an ingredient as it is so subjective. My medium may not be their medium but I assume it’s not vital to the recipe. I randomly chose 2 out of the bag & grated & then measured them…you know, for future use. Or if anyone out there is inspired to have a go….I got 300g, I’ll let you know how that works out.
I didn’t have the herbs so I grabbed some ground coriander & chucked it in. I reckon coriander usually goes well with anything don’t you think?As mentioned earlier, I had chicken thighs not drumsticks & 2 were “nicey spicey” (I kid you not, that’s what the label said) & 1 was thai coconut…that should add a different dimension to the flavour! Hmmm, seems no Vermicelli rice noodles either but a scrummage at the back of the pantry revealed some Udon noodles, they will have to do. I’ll let you know…
I plugged the ingredients into one of those calorie counter websites that tell you how many calories are in your recipe & came out with about 370ish per serving (I’m assuming I’ll get 4 servings easily) not bad! No gluten or dairy (if you follow the recipe exactly that is… there was some gluten listed on the chicken which is in the flavouring & I don’t know if Udon noodles have gluten…)
Ideally, I would like a freshly baked loaf of crusty bread to serve alongside this but alas, no oven! And the corner store charges about $100 per loaf! *slight exaggeration I know, but I like to elaborate for dramatic effect*
Now to convince my boys it is edible…therein lies the challenge!
Picture evidence to follow later….
The actual recipe:
Gluten Free and Dairy Free
Recipe submitted by Zenda Laracy
- 6 chicken drumsticks / lovely legs
- 1 litre salt reduced chicken stock
- 3 roasted garlic cloves
- 2 leeks finely chopped
- 1 teaspoon oil
- 1/4 teaspoon of tuscan herbs
- Vermicelli rice noodles chopped into small pieces
- 2 medium grated potatoes
Cook leeks in the oil (use butter for better flavour)
Put in the slow cooker everything except the noodles cook for 6 hours till chicken is falling off the bone pull out the bones and shred the chicken. Put chicken back in the pot throw bones away. Place noodles in cook for another hour then serve.
I serve with garlic bread or sundried tomato bread
Can be frozen and tastes better the next day.