gourmet traveller fried chicken

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

Spiced Crispy Fried Chicken

Aug 11, 2019 · 34 Comments

So whether you’re looking for something you can serve at your next backyard get together or comfort food for a night in, today’s Spiced Crispy Fried Chicken has got you covered.

Why You’ll Love This Recipe

Ingredient Tips and Explanations

Great Sides to Spiced Crispy Fried Chicken.

• Author: Living the Gourmet
• Total Time: 35 minutes

Ingredients

For the chicken:

• 2 whole chickens, quartered
• 2 cups AP flour
• 1 cup Argo® Corn Starch
• 1 tablespoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1 tablespoon sweet paprika
• Salt and Pepper to taste
• Oil for frying, (I used vegetable oil)

For the Buttermilk Brine:

• 2 cups buttermilk or homemade sour milk (recipe for sour milk included in notes - see bottom of recipe card)
• 2 tablespoons favorite hot sauce
• For the Asian-Style Dipping Sauce: 3/4 cup ketchup
• 2 tablespoons fresh chili paste
• 1 tsp . mustard powder
• 1 tsp . ground ginger or 1 inch piece of fresh grated ginger
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 tablespoon molasses
• 1 tablespoon brown sugar
• 2 teaspoons balsamic vinegar

Instructions

• In a large bowl, whisk together ingredients for buttermilk brine. Add the chicken parts to the brine and let sit for 3 hours or up to overnight.
• In a large cast iron skillet, fill about 3/4-inch of the way with oil. Set over medium-high heat until the temperature reaches about 350 degrees F.
• In the meantime, in a large bowl, whisk together flour, corn starch, garlic powder, cayenne pepper, paprika, salt, and pepper.
• Dredge the chicken pieces in the flour mixture. Once the oil has reached 350 degrees F, place about 4 pieces of chicken into the oil, starting with the smaller parts first (legs, wings, and thighs). Do NOT overcrowd the pan.
• Fry for about 10-12 minutes on each side or until the sides turn a deep golden. Turn over, fry the other side until the internal temperature of the chicken reaches 165 degrees F.
• Carefully transfer the chicken pieces from the fry pan onto a wired rack set over a baking sheet lined with paper towels.
• In a small bowl, whisk ingredients for dipping sauce. Taste for seasonings and serve alongside the fried chicken with fresh lime wedges.

*Prep time does not include inactive prep time.

For homemade sour milk: Add 1 tablespoon vinegar to 1 cup milk and let stand for 10-15 minutes until curdled.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Serving Size: 6

Be sure to visit Argo® Corn Starch for more inspiration.

Enjoy with love!

More Poultry

Reader Interactions

angiesrecipes says

August 11, 2019 at 5:26 pm

They look fingerlickingly delicious!

Gloria | Homemade & Yummy says

August 12, 2019 at 2:50 pm

Nothing beats homemade fried chicken. Always a hit with the family. I know my kids would devour this.

DAVID J MYERS says

August 12, 2019 at 3:31 pm

Catherine, Crispy spicy fried chicken is just about my favorite food!! Breasts for me and thighs for my better half... Just love this recipe! Take Care, Big Daddy Dave

Leah Wade says

August 12, 2019 at 10:45 pm

I'm so impressed with this recipe. Usually I totally skim the "blah-blah-blah" part of recipe posts. But I really enjoyed how much good info that you included and I learned a couple things I didn't know. Plus, I'm going to try the potato salad recipe.

Veena Azmanov says

August 13, 2019 at 1:44 am

I can make my weekend special for family with this awesome recipe. Looks yum.

Michelle says

August 13, 2019 at 1:59 am

This chicken looks so good! I love your tip about the cornstarch, my breading always falls off of my chicken so i'll have to try that soon

Sylvie says

August 13, 2019 at 2:15 am

Fried Chicken is probably my biggest guilty pleasure... I love all the spices you used to make this delicious looking fried chicken, and even better you dont need a deep fryer to make it!

August 13, 2019 at 2:18 am

I haven't had good fried chicken since leaving the States, this is just perfect and so easy. I love your tip for adding cornstarch to the batter, not something I would have thought to do but really makes a difference.

Natalie says

August 13, 2019 at 4:45 am

I love crispy chicken! Looks so delicious and perfect for dinner parties!

Chef Dennis says

August 13, 2019 at 6:55 am

I super love this Spice Crispy Fried Chicken! It's really great to know that we can have crispy fried chicken without deep frying and by using Argo Corn Starch! Thanks for sharing this recipe!

kumamonjeng says

August 13, 2019 at 9:21 am

I love fried chicken but I tried to limit only during my cheat day. I love your recipe is so neatly written and easy to follow.

Melissa M Sanchez says

August 13, 2019 at 12:39 pm

Oh I have to try this. My family LOVES crispy chicken sandwiches. this would make them to happy! thanks for sharing

Heather says

August 13, 2019 at 1:52 pm

My family loves fried chicken. Especially if it's extra crispy batter. I'll have to make this for them.

LuciWest says

August 13, 2019 at 2:39 pm

So the secret ingredient is the corn starch, huh? That's pretty brilliant and worth a try! Thank you.

Sue-Tanya Mchorgh says

August 13, 2019 at 2:52 pm

Fried chicken is one of my faves. I definitely would love to try this recipe.

Suzanne says

August 13, 2019 at 3:01 pm

Looks like a really good scold on that chicken! I love anything spicy too.

August 13, 2019 at 4:57 pm

My mouth is watering at this recipe! I’m definitely making this for the family, thank you!

alexandra cook says

August 14, 2019 at 5:56 am

Oh my goodness, these ingredients sound perfect together! This is going on our meal plan for this week. My family will love this!

Yeah Lifestyle says

August 14, 2019 at 2:46 pm

This dish looks super yummy!! I love fried chicken but I have to admit that I don't have a deep fryer so will more likely be trying this out. The corn flour adds a nice crunch to the dish.

Kelly Anthony says

August 14, 2019 at 8:18 pm

Now this is what fried chicken is supposed to look like. I also love your Asian-Style Dipping Sauce. What a fun twist on a classic dish!

August 17, 2019 at 6:26 pm

Oh wow this looks fabulous! You can tell how crispy this chicken is just by looking at it...and that dipping sauce sounds amazing too!

August 18, 2019 at 4:48 pm

Oh looks amazing! I have made Southern fried chicken couple of times and totally love it. This looks absolutely amazing!

Nicole says

August 19, 2019 at 2:35 am

Oh my. You have found the way to my heart. I love me some fried chicken.

Charity says

August 19, 2019 at 2:58 am

You're photography is gorgeous! Makes me crave fried chicken! I've never actually made fried chicken myself. My mom used to make it after church on Sundays. Will have to try making it myself!

Amanda M Mason says

August 19, 2019 at 5:14 am

I am a southern girl and a lover of fried chicken. This recipe is spot on!! loving that you added molasses! This recipe is great!!

August 19, 2019 at 2:37 pm

Wow what a delicious looking chicken. I must make this for my family. They love fried chicken. And it's super easy to make following your instructions I will definitely make this soon.

Claudia Lamascolo says

May 19, 2020 at 6:50 pm

I so wished I was your neighbor! This looks fabulous!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Notify me via e-mail if anyone answers my comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

• Privacy Overview
• Strictly Necessary Cookies

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

• New Arrivals
• Pancake Mix
• HAPPY CUSTOMERS

POPULAR PRODUCTS

COLLECTIONS

Cousin T's Gourmet Crispy Fried Chicken Mix

size charts

• Women's Tank
• Women's Tee

Cousin T's Original Pancake Syrup

How can I track my order?

Once your package has shipped from our facility, you will receive a shipping confirmation email that contains a tracking number.

How long does it take to receive an order? Orders ship out from our warehouse in 5-7 Business Days. Once your products have been produced & shipped, you will receive a shipping confirmation email that will allow you to track the progression of your package.

  How do I return/exchange an item?

It's super simple! Head on over to our Returns & Exchanges page located   here  to learn more.

How do the apparel items fit? Located within each product page, you will find a sizing chart detailing all measurements to better help you select your next wardrobe piece.

Want a box of Crispy Fried Chicken Mix?

Only $7.76 while supplies last.

LIMITED QUANTITIES AVAILABLE 👇

You may also like:

GET THE LATEST DEALS & SPECIAL OFFERS FROM COUSIN T!

Get a 15% off coupon when you subscribe today.

The fried chicken recipes you've been craving

N othing spells a finger-licking good time more than a tower of fried chicken. Whether it's the classic Southern style or a Korean twist, fried chicken recipes are always a crowd-pleaser.

One of the most popular variations of fried chicken is Korean fried chicken, known for its crispy texture and sweet and spicy sauce, which you'll find in our best fried chicken recipes below - as well as Dan Hong's Korean fried chicken burger. But we also have recipes for Malay fried chicken with curry leaves, an Indonesian verison and Tawainese fried chicken.

Kentucky fried chicken and Southern-style wings are also classic recipes. Hit the recipe for Southern fried chicken with a smoky maple caramel sauce, or chef Sean Brock's fiery Nashville hot chicken. "[It's] a total out-of-body experience for a few minutes if you go for the hottest they make," he says.

And there's still plenty of crisp and crunch to be had with Dan Pepperell's spicy fried chicken alla diavola and Porteño's smoked chicken wings. Plus Sunda's sweet-savoury flavour bomb of fried chicken and waffles with a palm sugar glaze.

Here are our best fried chicken recipes.

Savor The Exquisite: Gourmet Traveller’s Chicken Stir Fry Recipe For A Culinary Journey

What To Know

• Embark on a voyage of culinary discovery as you explore the vibrant fusion of textures and tastes that make this dish a true masterpiece.
• In a small bowl, whisk together the soy sauce, chicken broth, oyster sauce, cornstarch, water, and sesame oil.
• Serve your stir-fry over a bed of steamed rice, noodles, or quinoa for a satisfying meal.

Indulge your taste buds in a tantalizing culinary journey with this gourmet chicken stir fry recipe, designed to transport you to a world of exquisite flavors. Embark on a voyage of culinary discovery as you explore the vibrant fusion of textures and tastes that make this dish a true masterpiece.

Ingredients: A Symphony of Flavors

1. Chicken: 1 pound boneless , skinless chicken breasts , sliced into thin strips 2. Marinade:

• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup Shaoxing wine (Chinese rice wine)
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon ground black pepper

3. Vegetables:

• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 head of broccoli, cut into florets
• 1 cup snow peas
• 1/2 cup baby corn
• 1/4 cup chicken broth
• 1/4 cup oyster sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sesame oil

Instructions: A Culinary Symphony

1. Prepare the Chicken:

• In a medium bowl, combine the marinade ingredients. Add the chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.

2. Cook the Chicken:

• Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring constantly, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

3. Sauté the Vegetables:

• In the same skillet, add a little oil and heat over medium-high heat. Add the bell peppers, broccoli, snow peas, and baby corn. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

4. Make the Sauce:

5. Combine and Serve:

• Return the chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables and stir to coat. Cook for an additional 1-2 minutes, or until the sauce has thickened. Serve immediately over rice or noodles.

Variations: A Culinary Canvas for Creativity

1. Protein Options:

• Substitute chicken with tofu, shrimp, or beef for a diverse protein experience.

2. Vegetable Medley:

• Add your favorite vegetables like carrots, zucchini, or mushrooms to create a vibrant stir-fry.

3. Sauce Variations:

• Experiment with different sauces like black bean sauce, hoisin sauce, or sweet and sour sauce for a unique flavor profile.

4. Noodles or Rice:

Tips for a Gourmet Stir Fry:

1. Fresh Ingredients:

• Use fresh, high-quality ingredients for optimal flavor and texture.

2. Quick Cooking:

• Stir-fry over high heat to maintain the crispness of the vegetables.

3. Tender Chicken:

• Marinate the chicken for at least 30 minutes to tenderize it and infuse it with flavor.

4. Sauce Consistency:

• Adjust the cornstarch and water ratio to achieve your desired sauce thickness.

Health Benefits: A Culinary Delight with Nutritional Value

Indulge in the delectable flavors of this chicken stir fry while reaping its nutritional benefits:

1. Lean Protein:

• Chicken provides a lean source of protein, essential for maintaining muscle mass.

2. Fiber-Rich Vegetables:

• The array of vegetables offers a wealth of dietary fiber, aiding digestion and promoting overall well-being.

3. Antioxidants:

• The colorful vegetables are packed with antioxidants, protecting cells from damage.

“Stir-Frying” Your Questions: An FAQ Odyssey

1. Can I use frozen vegetables?

• Yes, frozen vegetables can be used, but ensure they are thawed and drained before stir-frying.

2. Can I substitute chicken with another protein?

• Absolutely! Tofu, shrimp, or beef are excellent alternatives for a protein-packed stir-fry.

3. How can I make the stir-fry spicier?

• Adding a pinch of chili flakes or Sriracha sauce during cooking can elevate the spiciness.

4. What are some side dishes that complement this stir-fry?

• Steamed rice, noodles, or quinoa are classic accompaniments to soak up the flavorful sauce.

A Culinary Adventure Awaits

Embark on a culinary journey with this tantalizing chicken stir fry recipe , designed to tantalize your taste buds and transport you to a world of culinary delight. Experiment with variations, explore different ingredients, and create a dish that reflects your unique culinary artistry . Bon appétit!

Popular Posts:

Leave a Reply / Feedback Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Find Out More

Say goodbye to sugar: unleash the bold flavors of our no-sugar chicken stir fry recipe, elevate your dinner routine: korean chicken stir fry recipe for a taste of seoul, the ultimate guide to making chicken stir fry with frozen veggies – it’s easier than you think, make the perfect chicken stir fry with bell peppers: a step-by-step guide, easy air fryer chicken stir-fry recipe: a family-friendly dinner idea, the ultimate guide to cooking the perfect chicken stir fry meat – tips and tricks.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it. OK No

Find anything you save across the site in your account

The 37 Most Popular Recipes From Gourmet

By Maggie Hoffman and The Editors of Epicurious

Epicurious launched in 1995 with about 5,000 recipes— digitized by a group of monks in Virginia —and the dream of becoming a go-to resource for home cooks everywhere. Today, across Epicurious and and our sister site, Bon Appétit, we have over 50,000 carefully tested recipes available—including more than 11,000 recipes reprinted from the pages of Gourmet . In this list you’ll find 37 reader favorites—the Gourmet recipes you come back to again and again. You’ll notice some of them have received a little glow-up as we begin to add high-resolution photos to popular recipes that never had them before. Dive into the list to plan your next special occasion dinner—or cozy brunch at home.

Chocolate Mousse

Many of the most popular Gourmet recipes are sophisticated sweets, like this luscious chocolate dessert. We promise it's actually not difficult to make: You'll simply heat cream in a small saucepan then whisk into a mixture of egg yolks, sugar, and a pinch of salt. That combination gets warmed over low heat and scented with vanilla, then combined with melted chocolate and freshly whipped cream. You can make this mousse a day in advance—which means it's a great low-stress option for a special dinner.

Haricots Verts With Herb Butter

Sometimes it's the simplest sides that make a dinner great. And this one even gives you the option to make the vibrant lemon, tarragon, and parsley butter up to three days ahead. Toss with hot blanched green beans at the last second for an easy, but impressive vegetable dish.

Simple Hot Cocoa for One

This simple hot cocoa recipe requires just unsweetened cocoa powder, milk (dairy or non-dairy as preferred), vanilla extract, a pinch of salt, and as much sugar as you like. A flurry of snow outside helps, too.

Belgian Buttermilk Waffles With Glazed Bananas

Get your waffle iron ready—these buttermilk waffles are sure to impress, especially with their easy glazed-banana topping.

Crisp Roast Duck

It may surprise you how easy it is to make this crispy, tender whole roasted duck, a favorite from the September 2006 issue of Gourmet .

Homemade Dulce de Leche

Drizzle this homemade delight on ice cream, on fruit, on cookies, or on a tart —or simply enjoy it by the spoonful.

Leg of Lamb With Garlic and Rosemary

“This recipe is simple and very straightforward. The results are outstanding,” writes Epicurious reader Teslaughter. Other commenters agree that this is a “winning recipe" that's perfect for Easter dinner or any festive meal.

Cedar-Plank Salmon

Bookmark this salmon recipe for your first backyard barbecue of the spring. The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean. “I have made this recipe on numerous occasions,” writes Epi reader Blinet. The results? It's always “a big success.”

Creamy Leek Soup

This creamy leek soup from Gourmet 's Gina Marie Miraglia Eriquez is velvety but not at all heavy; dolloped with cool, billowy cream, the soup coaxes out the vegetable's most sensuous side. It makes a lovely first course, and gets even better if you prepare it a few days ahead.

Cheese Fondue

A touch of cornstarch, helps to keep the cheese and wine from separating in this classic fondue recipe. Not sure what to dip? Cubed baguette is always nice, but fresh fruit works, too, or roasted potatoes, crunchy raw bell pepper, blanched broccoli, or green beans.

Empanada Dough

Once you've learned to make this basic—but beautifully flaky—empanada dough, there's no reason you can't use it to make any kind of empanada your heart desires.

Buttermilk French Toast

You've probably made French toast with eggs and milk—but what if you swapped out the milk for buttermilk? The answer is this subtly tangy take on the classic brunch recipe . Get your maple syrup ready.

Double Chocolate Layer Cake

This five-star favorite from the March 1999 issue is the perfect birthday cake . Or the perfect any-day cake.

This simple lemon curd recipe uses equal quantities of fresh lemon juice and sugar, so that it's bright and tart. Dollop it on yogurt, serve it with scones, or layer onto a cake to bring a bit of sunshine into your winter. If you tire of the classic, remember—you can also make curd from (almost) any fruit .

Lemony Risotto With Asparagus and Shrimp

Risotto feels fancy but truly isn't hard to make. This one is brightened with grated lemon zest and sweet spring asparagus.

Bouillabaisse

The trick to making great bouillabaisse: focus on finding great seafood rather than finding one specific fish. Don't be afraid of improvising with this recipe, as long as the basic ratios stay the same. Monkfish, turbot, red snapper, striped bass, porgy, grouper, and cod will all work well with whatever shellfish is available.

Cream Cheese Pastry Dough

This cream cheese dough works especially well for a savory tart. It's easy, it's flaky, it's been a go-to for readers since 1988.

Flourless Chocolate Cake

File this under: classic for a reason. This is the perfect easy chocolate dessert , no matter what you're making for dinner. It keeps for a week, so you can carve off slivers whenever you want one.

Three Cities of Spain Cheesecake

Food editor emeritus Anna Stockwell declared this cheesecake simply the best of all time. The recipe is so simple you can easily memorize it, and there's no water bath required. The simple sour cream topping adds a touch of tangy flavor (and covers any cracks).

Crème Brûlée French Toast Casserole

This luscious baked French toast doesn't require a kitchen torch —it crisps on top in your oven, and has a rich brown sugar caramel at the bottom of the pan.

Sour-Cream Pancakes With Sour-Cream Maple Syrup

Ever find yourself with a cup of sour cream sitting in the fridge? The solution's in this pancake recipe from Gourmet food editor Lillian Chou. These flapjacks get their tender texture from half a cup. But what really makes them special is the rich, tangy topping, which uses up the rest.

Panna Cotta

This classic make-ahead dessert can shift with the seasons. Top with berries in summer, supremed citrus in winter, or eat it unadorned whenever you like.

Turkey Meatloaf

This flavorful meatloaf gets its moisture from finely chopped cremini mushrooms and milk-soaked breadcrumbs. Brush it with ketchup before cooking—and serve more ketchup on the side.

Bourbon Chicken Liver Pâté

Though this pâté can be eaten the day it's made—and it's a particularly perfect partner for slices of baguette and a martini —we find it even more flavorful when made a day or two ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Spaghettini with Garlic and Lemon

While many of the most popular recipes from Gourmet were special-occasion meals, this weeknight dinner is also among reader favorites. All you need to make it is pasta, garlic, red pepper flakes, olive oil, lemons, parsley, and salt and pepper.

Classic Pecan Pie

It wouldn't be Thanksgiving without this pie, which is really loaded with nuts and gets a little verve from orange zest. The filling calls for light corn syrup , which is mostly flavorless and lets the nuttiness of the pecans shine. If you prefer you can substitute an equal amount of dark corn syrup , which gets its darker color and more robust flavor from molasses ( brown rice syrup is another great choice).

Sticky Rice With Mango

This classic dessert is the ideal way to finish a Thai feast. Fill in the rest of your menu with papaya salad and this fantastic saffron-rubbed chicken . Running short on time? You can also make mango sticky rice in your microwave .

Chicken Tagine With Apricots and Almonds

This recipe was inspired by the version served by chef Baija Lafridi at at Jnane Tamsna in Marrakech. If you don't have a 10- to 12-inch tagine, you can cook the dish in a heavy skillet.

Whole-Wheat Oatmeal Pancakes

A hearty breakfast doesn't necessarily have to require a lot of fuss. These pancakes, made with quick-cooking oats, buttermilk, and whole-wheat flour, require just 20 minutes of active time. Top with berries, bananas, or just maple syrup.

Inside-Out German Chocolate Cake

Many beloved Gourmet recipes were reader requests, such as this fantastic chocolate cake from Bridge Street Bakery in Waitsfield, Vermont. The filling is made from sweetened condensed milk that is cooked in a water bath in the oven until it caramelizes. While the milk is baking, you can prepare your chocolate glaze.

Six-Hour Pork Roast

This juicy boneless pork shoulder, rubbed with a mixture of sage, rosemary, garlic, fennel seeds, white wine, olive oil, salt, and pepper, cooks at 275°F for six hours.

Perfect Steamed Rice

It's not shocking that readers frequently refer back to this recipe, which yields perfectly fluffy rice every time.

These Vietnamese spring rolls, stuffed with bean thread noodles, wood ear mushrooms, grated carrot, and ground pork shoulder, can be assembled (but not fried) and frozen, wrapped well in foil. Thaw in refrigerator before frying. Serve with lettuce leaves, mint, and cilantro for wrapping each crispy bite.

Cream of Asparagus Soup (Crème d'asperges)

Asparagus season is one of the many reasons we look forward to spring. This classic French soup is simple to prepare in advance, and a perfect choice for entertaining.

Chicken Marsala

Transform boneless chicken breasts into a luxurious meal with this sauce made with mushrooms, Marsala, chicken broth, and cream.

Lemon Curd Marbled Cheesecake

Cap of your meal with this showstopper, swirled throughout with tangy lemon curd. It's one of our favorite cheesecake recipes of all time.

Duck à l’Orange

For this rendition of the retro dinner party feast, the Gourmet test kitchen reduced the original quantity of sugar and caramelized it (along with the aromatic vegetables which balance out the sweetness) for a rich sauce with layers of flavor.

Ruth Reichl

David Tamarkin

• Fast Recipes
• Snacks and sides
• Chefs’ Recipes
• Recipe Collections
• Restaurant Reviews
• Restaurant Guide
• Restaurant Awards
• Destinations
• Accommodation
• Travel News
• Home & Style
• Gift Guides
• Drinks News
• Drinks Recipes
• Competition
• Homes To Love
• Home Beautiful
• Better Homes and Gardens
• Hard to Find
• Now to Love
• Now to Love NZ
• That's Life
• Women's Weekly
• Women's Weekly Food
• NZ Women's Weekly Food
• Gourmet Traveller
• Bounty Parents
• marie claire
• Beauty Heaven
• Beauty Crew

Slow-cooking recipes for when time is on your side

Du Fermier's daube of beef with root vegetables

If there’s one upside to cold weekends inside, it’s the extra time you can commit to slow-cooker recipes. Braised chickpeas, simmering soups, eight-hour lamb: there’s never been a better time to cook things on the low and slow side.

From slow-cooker chicken thighs to pot roasts and pasta, a slow-cooked meal is the ultimate crowd-pleaser comfort food. Weeknight dinner has never been easier than with slow-cooker dishes. Set and forget your pot on a lazy weekend, and reap the rewards of hearty meals that the whole family will enjoy for the days to come.

Braised pumpkin and lamb neck

Slow-cooked spiced lamb with prunes

Beef rendang

Lamb ragù pappardelle with butternut pumpkin

Masterstock-poached chicken with ginger and spring onion relish

Sunda’s masterstock-poached chicken with ginger and spring onion relish

Tony Tan’s braised pork belly with soy sauce

Ham and cannellini bean soup

French onion soup

Spice-roasted pork with coleslaw

Three-hour lamb and chickpea curry

Indian-spiced lamb and chickpea curry

Eight-hour lamb shoulder with pearl couscous and labne

Eight-hour lamb shoulder with Israeli couscous and labne

Tipo 00’s gnocchi with duck ragù and porcini mushrooms

Bacon and egg congee

Egg and bacon congee

Rigatoni with ragù bianco by Don Peppino’s

Rigatoni with rabbit ragù by Don Peppino’s

Braised beef cheek arancini

Lamb shoulder and bean stew

Greek-style lamb shoulder and bean stew

Agostino’s braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda)

Braised beef cheeks with creamed swede

Massi’s pappardelle with osso buco ragù

Boeuf Bourguignon

Tony Tan’s braised beef brisket with chilli-oil sauce

Chilli con carne

Slow-roast duck with orange

Pappardelle with duck ragù

Overnight pork shoulder with fennel

Snapper, slow-braised beans, fennel and kataifi pies

Slow-braised chickpeas with cavolo nero

Time equals flavour. So much flavour.

Greg Malouf’s baharat lamb shoulder with onions and moghrabieh

Du Fermier’s daube of beef with root vegetables

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Related stories

Autumn recipes: Our most popular recipes for the season

43 Eid al-Fitr recipes to celebrate the end of Ramadan

Native ad body.

Fast autumn dinners.