I do something similar with bone-in turkey breast in the crock pot. Here's what I do: I make a "rack" using celery stalks and sliced onion in the bottom of the crock pot, sprinkling with salt and pepper. Then I put the turkey breast - salted liberally, on top of the "vegetable rack." I pour over this a mixture of 1/2 stick butter, melted, and 1/2 cup soy sauce. I cook on low for at least 5 hours, usually more because I'm away from home at work or wherever. I remove the turkey breast, testing for a temperature of 165, cover loosely, and allow to stand for at least 15 minutes before carving. You may need to add liquid to the drippings in the pot, sometimes I add white wine, sometimes chicken or turkey broth that comes in a box, and bring it to a boil on top of stove, add flour-water slurry to thicken, and serve with sliced turkey. Sometimes I add garlic slices and/or a lemon cut in half to the vegetable "rack." Often I use my immersion blender to blend the "rack" into the accumulated broth, and sometimes the addition of the veggies thickens the broth so much I don't need to make the flour-water slurry at all. Sometimes I place fresh sage and/or rosemary leaves under the skin of the turkey breast, and often I sprinkle the top of the breast with paprika in addition to the salt and pepper.
Your house will smell happily like Thanksgiving when you come home from work to find the cooked turkey breast ready for slicing for dinner! Penny On 3/15/14, RJ <[email protected]> wrote: > I am doing a chicken breast Sunday > 1 bone in chicken breast with skin ) I am using a 2 lvbs 12 oz breast) > 1 med onion > 1 stick celery > 1 carrot > all coarsely chopped > 3 tbs of butter > 1/3 cup flour > 1 can of low sodium chicken broth (14 1/2 oz). > 1/2 c water. > Will cook the onions, celery, carrots in the butter for about 5 minutes, and > > add the flour to the skillet and stir to coat and cook the flour. About 3 > > minutes. > Will add half the broth and stir to smooth out the flour into gravy. Than > add the water and rest of the broth. > Than add a couple bay leaves, > And any other season except salt to the gravy. > Seeing I can't use much garlic at this time I will omit 3 cloves of the > garlic and only use one of the four the recipe calls for. > pour gravy in bottom of Crockpot. > I will take about 1/2 tsp of salt and 1/4 tsp of pepper and rub all over > breast and under skin. > Leaving the skin on, will put the breast in the crockpot breast or skin side > > down and cook on low for 4 hours and check with meat thermometer for a temp > > of 165 degrees. > > Some like thyme in their gravy, I don't so I left it out while making the > gravy for the crockpot. > When the breath reaches 165 I will take it out of the crockpot and place on > > a meat platter and cover with foil as I thicken up the gravy by heating on > stove. I usually let it sit for about 5 minutes and take off some of the > grease and add a little corn starch to get the thickness I want. 1 Tbls corn > > starch to 2 tbls of water. > > RJ > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
