My biggest issue was that the core temperature didn’t hit “cooked” until 8hrs after it was supposed to be on the table. So we ended up having roast chicken for breakfast

The skin on mine turned out quite nicely, but I managed to squish my finger in the tongs while doing so.

I’ve been looking the crock pot for sous-vide, the temperature on mine is about right on low; but I’m not convinced the temperature is stable enough.

I am trying pork ribs – boiled them about 5 minutes and then put into crockpot on LOW with BBQ sauce. After temperature climbed back above 140 F, I have turned crockpot to warm…. we’ll see.

BTW, 5 minutes boiling may be way too much as the meat became rigid after that time. And I would think the ideas is to keep the meat flexible and tender.

BTW, 5 minutes boiling may be way too much as the meat became rigid after that time. And I would think the ideas is to keep the meat flexible and tender.

The thought came to me that my cavernous oven was wasted on putting one thing into it at a time. So with a future pulled pork delight tucked into the soapstone pot within, I placed two seasoned (but unbrined) whole chickens (breast side down) onto a rack and roasting pan, added a little stock and leftover wine into the bottom of the pan and let everything alone at 250 for about, I don’t know, two hours. Opened the oven, turned the chickens breast sides up and closed the oven. Left everything alone again for, I don’t know, another hour or two. The meat thermometer leapt to 180 without hesitation, so I am confident (and a few attempts have shown so far, knock wood) that there were no bacteria issues.

Yes, the chickens were not roasty-golden. But they were tender, juicy and delicious.

This is my favorite part of the process: Once cooled sufficiently, I left one chicken whole, cut the other into parts, wrapped pieces well with wax paper, put the pieces into a suitable plastic bin with an old, clean dish towel on the bottom (to absorb excess moisture in the freezer compartment and protect against freezer burn), and froze it all. (Pulled pork, come to mama.)

Instead of buying, freezing, thawing raw chicken (thinking ahead, planning ahead, doing ahead, standing over the stove to brown this and roast that), I pull suitable parts from the freeze to use for pizzas, tacos, chicken salads, chicken with pasta in cream sauce, chicken and mushrooms Provencal (run it under the broiler for a moment before serving until golden), chicken this, chicken that. Company’s coming? I’m ready.

“Green” use of the oven, I don’t know. Hours on a low temp is still hours of fuel use. But it is green that many multiple meals are being prepared at once. Green use of time, as something that be quickly pulled together on a whim. Green use of finances: bought on sale and fewer trips for take-out.

– Thanks for the platform!

However, what I DO NOT know is whether the brining process will help to make the chicken more “food safe” by chemically killing the “bad guys” what would otherwise get you sick. Does anyone have any expert information about this? If I find anything I’ll let you know.

Either way, brining will definitely give a better flavor to the bird and you’ll get a “better” (subjective) texture in the finished product.

Anyone try a vacuum-marinading machine? They are not that expensive and work really well, even the home models!