Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, auntie's steamed chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Auntie's Steamed Chicken. I wanted something succulent that would fall off the bone. I heard you could just throw a whole chicken into your slow cooker / multicooker.

Auntie's Steamed Chicken is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Auntie's Steamed Chicken is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook auntie's steamed chicken using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Auntie's Steamed Chicken:

1. Get 1 small whole chicken (preferably free range and corn fed)
2. Get 1.5 L vegetable or chicken stock
3. Take 3 medium carrots
4. Take 2 medium white onions
5. Make ready 3 cloves garlic
6. Prepare A few cabbage leaves (optional)
7. Make ready 1 green or red pepper (optional)
8. Take A few birds eye chillis
9. Make ready 1 glass good dry white wine
10. Get to taste Salt and pepper
11. Prepare Half a lemon, peeled
12. Get Oregano or majoram
13. Prepare 1 tablespoon olive oil

We didn't have an oven when I was growing up. This cake was the only cake my mum can cook for us, and it was one of my favourite cake. It's called Auntie's steamed zebra cake, because I've got the recipe from my auntie (mum forgot how to make it, as. These dumplings are just about as good as they get.

Instructions to make Auntie's Steamed Chicken:

1. It's important in this method to keep the chicken off the base of the pot, so line the base with a generous collection of vegetables. We used sliced carrots, onions, garlic and peppers with a few cabbage leaves thrown in for good measure - but any vegetables you have to hand will do.
2. Stuff your chicken with half a peeled onion, half a lemon, a chilli (or two) and some garlic. Dry the outside of the chicken thoroughly and liberally season with salt.
3. Tuck the legs into the flaps of skin protruding from the rear to keep the bird neat and ensure it fits inside your pot. We used a cabbage leaf to help keep the smaller items secure inside.
4. Now you're ready to add stock, more seasoning and a glass of white wine. Start the chicken on "Stew" function, or medium heat if you're using a slow cooker.
5. Be sure to check liquid levels regularly, topping up with boiling water if they drop too low. Baste the chicken with the broth from time to time. After 90 minutes, carefully remove the chicken from the pot - beware, the bird's flesh will be so succulent it'll just fall off the bone so use tongs or a wide fish slice to pick up the chicken.
6. Serve with rice or roasted potatoes and vegetables.
7. Tip: once you're done you'll be left with the dense, delicious juices the chicken has been cooking in. This broth can be strained, chilled and used as stock for your next delicious meal.

As you bite into the dough that has become the perfect combination of chewy and crunching the juices that were sealed inside finally get. Buttermilk hot fried chicken, house pickles, cabbage Slaw, pepper dressing, brioche bun.. Rose's recipe rolodex is a thing of beauty. From cornbread dressing to deviled eggs, Auntie Rose has perfected it all. On special occasions, or when I've buttered her up just enough, I can sneak a recipe or two out of the vault.

So that is going to wrap this up for this special food auntie's steamed chicken recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!