I put in a whole frozen bird plus any veggies and potatoes I want. Put in stock or water until there's about an inch of bird still showing. High for 3 hours, then low for 3-4 depending on the weight. If you're out, then low for 7 works.
The secret is to use miso paste and soy sauce in the water or stock base. Can be bought in the Asian section of the grocery and lasts for months open in the fridge. The taste is just a savory, meaty goodness. I also use a paste of ginger and garlic - but you can skip that if you want a more mild flavor.
What's your favorite recipe?
The secret is to use miso paste and soy sauce in the water or stock base. Can be bought in the Asian section of the grocery and lasts for months open in the fridge. The taste is just a savory, meaty goodness. I also use a paste of ginger and garlic - but you can skip that if you want a more mild flavor.
What's your favorite recipe?
). I need to try this soon!!!!!
