Recipe: Punter’s Chook

The 1976 cup that was won by Van Der Hum.

 

On Melbourne Cup Day, I decided to make a special dinner in honour of the big race that stops the nation. I had a chicken, a bottle of white wine, onion, and garlic to work with.

 

Because it was race day, I decided to invent a recipe I have called Punter’s Chook. I named it this because I skinned and jointed the chicken prior to cooking and using the white wine, made me think of how many ‘punters’ (gamblers) would be returning home after the cup celebrations ‘skint and legless drunk.’

Ingredients:

1 whole chicken, skinned and jointed, (legs and wings removed)

1/2 cup dry white wine

1 small onion peeled and roughly chopped

2 cloves garlic crushed

Sea salt and freshly cracked black pepper to taste.

Method:

Place onion and garlic into the bottom of slow cooker. Add the chicken and season with sea salt and cracked pepper. Pour 1/2 cup of dry white wine over the chicken.

Cover and set slow cooker to high temperature. Cook for 30 minutes on high

Reduce temp to low and cook for a further 3-4 hours until chicken is done, and meat comes away from the bones easily.

Serve with steamed rice and vegetables. Drizzle juices over chicken on serving.

 

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