Life goes on. We've had a série noire of unexpected and therefore unplanned house repairs and maintenance issues over the past few weeks. Warning lights have come on in cars, drains have started to overflow, computers have gone down, debit cards have been deactivated, lights have suddenly gone dark, leaks have sprung, and the power has failed... For too long, it has seemed never-ending. The good news is that it feels like the situation is coming back to normal now.
Put the chicken or stewing hen into the slow-cooker crock along with some leeks, carrots, and onions. Add black peppercorns, allspice berries (piment de la Jamaïque), two or three whole cloves, and a teaspoon of dried thyme for extra flavor (I put them all in a spice ball). Pour on water and maybe some white wine, and throw in a couple of bay leaves. Cover the chicken with liquid if you can, or not entirely if there isn't enough room in the crock (it will still cook). Turn the slow-cooker on low and let the bird cook for four or five hours, until it and the vegetables are done.
To the left is the chicken as it looked when it came out of the slow-cooker after about five hours of simmering at low temperature.
Here's a finishing touch. Put the cooked chicken in a baking dish, surround it with cooked vegetables, spoon a little of the chicken broth over all, being sure to get some of the fat floating on the surface of the liquid. Set the dish in a hot oven for 30 to 45 minutes, keeping an eye on it so it doesn't burn. Let it brown though.
Optionally, you can also make gravy (in the form of a velouté sauce) with butter, flour, and the broth. Another option is to serve rice and the gravy with the chicken and vegetables instead of potatoes.