Turned out kind of boring. Few notes: - Cooked a 4lb shoulder on low for 10 and wasn’t fully cooked, so not prepared to shred. Likely cook on high for more like 8hr. - add A LOT more seasoning. Recipe amount not nearly enough - searing on stove sucks bc citrus forms burn later on pan. Don’t use stainless. Also, sear on high (>7) - taking inspo from another post, use broiler instead with layer of juice so it doesn’t dry out
1 tsp bullion powder = 1 cube Make sure to split the oil between the onions and the meatballs Keep the meatballs moving so they don’t stick. Cook them around 5/6 Use a little less butter/flour, or wipe out some oil after cooking the meatballs - sauce is excessively greasy
Few notes: - added too much noodle. It soaked all the broth up and became wedding goop. Reduce amount of noodle - cook meatballs a little higher and for longer - meatballs didn’t stick together well. I think add to the slow cooker at a later time, or look to add more of something for more rigidity - used small noodles like grandma and they were perfect. Start with an A
Turned out great. Few notes: - had a decent amount extra of flour for coating the chicken. Used 2 whole breasts, so if using that or less, reduce flour for coating - doesn’t explicitly call out where to introduce lemon juice. I added it into the sauce after the stock - used 3 Tbsp of flour for the sauce and turned out correct consistency - I think cook the lemon and orange on a higher heat - buy a small orange
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