General Preparation Slow Cooking Chicken

Vegetable Preparation:

It is taken as read, that all vegetables have been properly cleaned and peeled, before chopped or diced according to the individual recipe.

Vegetables, especially root veg, should be chopped slightly smaller than usual to allow cooking at the same rate as the meat � if you are making a beef stew for instance.

Dried Beans & other Pulses:

These must be soaked overnight and then boiled for about ten minutes before adding to your dish. Lentils however are ok to add with the rest of the ingredients.

Never use fresh kidney beans � they are highly toxic and can even be fatal, always go for the tinned variety as they are perfectly safe to eat.

Fluid Levels.

Most recipes in this book are for between 4-6 people. Regardless of the fluid levels advised for the recipes, it is imperative that the fluid level does not come within 1� of the top of the Slow Cooker. Also on the opposite side of the scale, the meat and vegetables must be covered to prevent improper cooking.

Depending on the size of your individual slow cooker, the given fluid measurements may be slightly out.

This guide should over-ride the instructions if need be, and is simply performed by adding or taking away the necessary amount in order to keep within acceptable parameters.

Sometimes depending on the recipe, there may be more stock than is necessary to provide for an adequate amount of sauce; if this is the case then simply pour away (or freeze for later) excess stock before adding thickener is possible.

It is taken as written that all stock is pre-heated before adding to the cooker.