Mulligatawny Soup & Slow Cooker Roast Chicken

If anyone had asked me what mulligatawny soup was, I would have replied “something Scottish I reckon”. Wrong, mulligatawny soup as it happens is a Tamil dish from India. There are many variations of how it is prepared but I tried the recipe that is in the book, The Apple Orchard’ I mentioned last post. My first impression was that it tasted like liquid chow mien, but once it had cooked for a while and mellowed out it was just a straight out nice curry flavoured chicken soup. Was perfect tea for in front of the fire after the wet, cold and generally miserable Saturday we had. Served with sour dough croutons, greek yoghurt and chopped chervil. Very nice. Click on the link below for the recipe I used.

Mulligatawny-Apple OrchardMulligatawny Soup

Slow Cooker Roast Chicken

On My last visit to Warragul Farmers Market, my purchase from Mirboo Pastured Poultry was a whole bird but quite a bit larger than the usual size, apparently 10 weeks old rather than the usual 8 weeks. Ilan asked for feedback on this chicken so here it is.

I cooked this chook whole in the slow cooker. I made a rub of butter, lemon zest, S&P and tarragon and put some of this mix into breast between the skin and flesh, then rubbed the rest of the body with it and sprinkled with salt. I stuffed the cavity with my favourite stuffing. This is made by mixing breadcrumbs, chopped green capsicum and an egg all together. Love this stuffing and stick to all the time now. I lined the base of the slow cooker with some sliced potatoes to act as a trivet keeping the chook off the hot base. I threw in 8 smashed garlic coves and 1 lemon cut in half. Some of Wendy & Tony’s beautiful Dutch Cream Potatoes from Thorpdale Organics  went in the pot too. I was going out for the afternoon so I knew everything would be ready  for dinner on my return. I zapped some dutch carrots ready to do a last minute heat and glaze for serving, picked some broccoli florets and beetroot from the garden. I roasted the beetroot in foil while I cooked the bread this morning and planned on putting this with some feta in to heat with the spuds before serving. When I got home I put the chicken and potatoes into the ‘toy oven’ to brown off, took some juice from the slow cooker, added some orange juice and a little sugar and boiled the daylights out of it to reduce it making  a nice jus. I zapped the broccoli for app 1 min 30 secs, reheated the carrot and threw into a pan with butter and chervil. I put some feta in with the roast beetroot and threw that in with the crisping spuds to heat and melt. Dinner was ready to serve.

Slow cooker roast chicken

Roast chicken slow cooker
Dutch carrots with chervil glaze, broccoli, roast beetroot and feta, chicken with orange jus.

Chicken was stunningly juicy and moist. Skin crisped up beautifully with a little zap under the grill element. Considering it was all done and only tweaked after returning from being out for the afternoon it was great. Just can’t work out why anyone would still buy supermarket poultry. I think I would use sage instead of tarragon in the butter rub though next time!

4 Replies to “Mulligatawny Soup & Slow Cooker Roast Chicken”

  1. Many, thanks, I really appreciate the feedback. Great descriptions and photos.
    The chickens were 10 weeks old, I normally process them at 8 weeks. Supermarket chickens are about 5-6 weeks old in comparison.

    I also had some feedback from a customer at Coburg Farmers’ market. They purchased some breast fillets from us, but the recipe they used called for more, so they added some supermarket bought fillets. The difference was obvious even with the raw meat, the supermarket fillet was far paler, and after cooking the taste and texture of our chicken was far better, even though all the chicken was cooked together in the same way.


  2. A friend has lent me a slow cooker, I’m a newbie to slow cookers – so looking forward to trying your recipe – sounds delish and thanks for the tip about the sliced potatoes as a trivet 🙂


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