Prep 15 mins
Cook 6 hrs
I originally posted this recipe to a BBS in the late 80s, and had lost it since. Bemoaning it's loss, I happened to find it archived online recently - yay! Once again I can enjoy my savory Sari Fowl. :)
- 1 chicken, cleaned and skinned
- 2 large cooking apples, cored and sliced
- 1 cup margarita cooler
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1⁄2 teaspoon ground sage
- 1 teaspoon sesame oil
- 2 teaspoons grated dried orange peel or 2 tablespoons fresh grated orange rind
- 2 teaspoons dried onion flakes or 1⁄2 cup fresh minced onion
- Thoroughly clean the chicken under running water, and remove its skin.
- Put about a third of the sliced apples in the bottom of the crockpot, then place chicken on top of them.
- Mix together the wine cooler, water, oyster sauce, soy sauce, sage, sesame oil, orange peel, and minced onion.
- Place rest of sliced apples on top of the chicken, then pour liquid mixture over contents in crockpot.
- Put crockpot on low heat in the morning, then turn to high 6-8 hours later.
- After cooking on high for at least an hour, remove chicken from pot and serve.
- Serve with rice, steamed vegetables such as pea pods, and the cooked apples on the side.
- Notes: This recipe is one I came up with a few years back (during a time I was going by the nym"Sari") when I was trying to come up with something different but only wanted to use what I already had in the kitchen; just the smell of it cooking was enough to drive us crazy with hunger- sometimes the best recipes come up by accident!
- I prefer my chicken or turkey skinless, so that's why this recipe uses skinless chicken; the flavors of the marinade also penetrate the meat much easier without the skin, but the one time I didn't skin the chicken it still turned out wonderfully.
- When I first made this I used original Bartles and James Cooler (which is difficult to find these days, so margarita flavor is close), which worked very well, and it had a very nice taste and aroma; beer can also be used, but I prefer the wine cooler.
None of the flavours of the liquid/spice mixture was prominent in the final product – this was unexpected but not at all unpleasant. The meat was incredibly moist and tender, but I believe that the crockpot gets more credit than does the chef for that. I used fresh orange zest, beer, and otherwise changed nothing in the recipe. It was voted “OK” at the dinner table.
This recipe was first created back in the early days of my own cooking, before I began using spices in a big way. If you're accustomed to strong flavors of things like chilis or garlic, this dish probably isn't for you. It's more of a subtle, sweeter, lighter tasting recipe. Although my cooking style has changed since it was first created, it's a good recipe for folks who don't like stronger spices, and I hope you enjoy it as much as I have over the years.