coq au vin: slow cooker v's the oven

simple coq au vin recipe cooked in the oven and in the slow cooker to experiment with the best method

[mrridikilis]

in addition, you may find you need to pre-brown ingredients in a pan before adding to slow cooker. THIS can gave that depth of flavour that was perhaps lacking in YOUR bird.
happy cooking!

[mrridikilis]

hi, liked your video a lot. i've done quite a bit of slow cooker cooking, and the reality is you can't use the same recipe and expect the same results. if you peruse slow cooker cookbooks, they often use a lot more spices, salt etc b/c the flavours tend to get lost a little bit. for instance, i recently made a fantastic boeuf bourgignon in my slow cooker. i tasted it at 4 hrs and it was salty, i thought i had ruined it; turns out at 7 hrs it was completely beatiful!

[ulaB]

I think the problem with the slow cooker is that you opened it multiple times. I was told that your cooking time increases by half an hour every time, because you loose all the heat.

The oven instead stays hot while you baste the chicken.

Also the oven might not be "calibrated" and give a higher heat. IIRC at 100 C there shouldn't be any browning? Maillard and caramelization of sugars require higher temperatures, don't they?

I'm just curious :). I love the comparison of both methods.

[ACellarBard]

Seems a bit unfair to me this....surely the SLOW cooker needs MORE time to reach the same state as the oven cooked version.

[julesstonesoup]

@ThomasBaluWalter You raise a good point about the slow cooker losing heat...
And my oven definitely isn't calibrated... and I can't remember what temperature is required for the Malliard reactions.. a little rusty..

[johnhoy]

Imparted very little flavour. You must brown the chicken. Tomato paste needs 'cooked out' on a hot pan to remove tartness. Im sorry but this is 3/10 cooking

[Willfun]

If you are cooking on low with the slow cooker...you need to cook the chicken for 8-10 hours

[BradKnowsAll]

Favorite food EVER!! Toss up with Hassenpfeffer!!

[arriesone]

You should have browned your chickens first to achieve an appetising look and seal in flavour.

[ChrisGhysel]

@julesstonesoup Well, I have to agree with you. Chicken in the oven is just MUCH MUCH MUCH better tasting. Even without the wine. The skin is cripier and the fat is more concentrated and much tastier in the oven. As for the coq au vin. How on earth are you going to drip the wine and juice on the chicken when you cannot open the lid?... Exactly.

Anyways, I'm sure by now you have tried this recipe without opening the lid and you still feel the same way. Correct me if I'm wrong... ;)