London broil, a delicacy from the UK, is made with vegetables and a sauce, then fried over low heat for a crispy exterior and a light, crunchy interior.
For the best results, use a slow cooker.
Here’s how to do it. 1.
Get your veggies in order.
Use a medium-sized pot, but if you’re using a large, you can add a small amount of water.
This allows for a lot of vegetables to cook, so it’s a good idea to have the pot filled to the brim.
If you have an oven, you’ll want to cook your vegetables in the oven to cook them through before they’re done.
You can cook vegetables in a small saucepan over medium-high heat until they’re softened and the skin turns a nice brown color, about 5 minutes.
The vegetables should be soft, not mushy.
This will take longer if you have a slow-cooker.
Add a splash of oil.
Add about 1 tablespoon of oil to your slow cooker and place the vegetables on top.
This helps the vegetables cook through the sauce, and the vegetable juices will help the vegetables keep their color.
Add your chicken.
Place your chicken on a large platter, then add a tablespoon of flour to the bottom of the pan.
Next, add 1 teaspoon of kosher salt, a pinch of pepper and a teaspoon of ground black pepper to the flour.
The mixture will become very sticky.
Add some vegetables.
Add 1 tablespoon chopped garlic and 1 tablespoon minced onion.
Next add 1 cup of the chicken stock and 1/2 teaspoon of salt.
Add the vegetables to the pot.
You may need to add more broth or water if you want more liquid to be added.
Add in the sauce.
Place the lid on the pot and add 1 tablespoon chicken broth.
Turn the heat up to high and add in 2 tablespoons of vegetable broth.
Bring to a boil.
You want the broth to be boiling, but not too hot.
Keep stirring the broth, adding more broth until it’s all covered by the chicken.
This should take about an hour.
Enjoy the delicious flavors and texture of a London broiled vegetable soup, and use it as a main dish with your favorite foods!