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Before you jump to Slow Cooker Whole Chicken Soup 🥣 recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You May Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to slow cooker whole chicken soup 🥣 recipe. To cook slow cooker whole chicken soup 🥣 you need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Slow Cooker Whole Chicken Soup 🥣:
- Get 1 whole chicken
- Take 2 tbsp cider vinegar
- Get 2 litres water
- Get 2 courgettes
- Prepare 1 winter squash of choice
- Get Lime
- Use 400 mls full fat coconut milk
- Prepare 2 tsp salt
- You need 1 tsp white pepper
- Take 2 tsp dried coriander leaf
Instructions to make Slow Cooker Whole Chicken Soup 🥣:
- Put the whole chicken into a large stock pot. Cover with the water and add the cider vinegar. Cover and simmer for 4 hours.
- Remove the cooked chicken and set aside to cook. Drain the stock through a sieve then put the stock back into the pan.
- Add the veg and seasonings to the pot and simmer until the veg is cooked through.
- While the veg is cooking, use your hands to pick the meat from the carcass. I prefer using my hands because it’s easier to feel any bones or cartilage. Discard all the bones, skin and any sinew.
- Blend the soup and then stir in the coconut cream and juice of a whole lime. Taste the soup and add more salt and pepper as needed.
- Add the shredded chicken back into the pot. Serve hot and enjoy!
Another thank you to our reader, herewith some tips of preparing food safely.
It is very important to prepare food safely to help stop harmful bacteria from growing and spreading. You can take some actions to help protect your own loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw foods like meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet palms spread bacteria more easily. Maintain worktops clean
Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw meat, poultry, eggs or vegetables you’ll want to wash them thoroughly.
You ought to shift dish cloths and tea towels frequently to avoid any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria which can spread very easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods from ready-to-eat food, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any germs that get onto the food will not be murdered.
To help prevent bacteria from spreading:
Do not let raw food such as meat, fish or vegetables touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked meals, unless they’ve been washed thoroughly first
Cover raw meat or fish and shop on the bottom shelf of this fridge where they can’t touch or drip onto other foods
Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the tag
It’s very important to read food labels to make sure everything you’re going to use has been saved correctly (based on any storage instructions) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage directions on the label that say how long you can keep the food and if it needs to go in the refrigerator.
This sort of food frequently has special packaging to keep it fresh for more. But it is going to go off immediately once you’ve opened it. That is why the storage instructions also tell you how long the food will keep when the packaging has been opened. For example, you may see’eat in two days of opening' on the label. Use by dates
You’ll also see’use by' dates on food that goes off quickly. You should not use any food after the’use by' date, even when the food looks and smells nice, because it may contain harmful bacteria. Best before dates
The’best before' dates marked on most foods are more about quality than security. If this date runs out, it does not mean that the food will be detrimental, but its flavour, colour or texture might start to deteriorate.
An exception to that can be eggs, which have a best before date of no longer than 28 days after they are laid. Following this date, the quality of the egg will deteriorate and if any salmonella bacteria are present, they could multiply to high levels and may make you ill.
If your plan is on using a egg after its best before date, make certain that you only use it in dishes where it will be completely cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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