This is a regular thing at our house these days because it is quick and easy and inexpensive. I can get whole chicken for .95/lb; we use it in four ways:
- First Day: Whole chicken in the crock pot served as chicken with some sides such as "Buttered" Noodles and steamed green beans.
- Second Day: Homemade Stock and Chicken Noodle Soup--I have two recipes for this now: Classic Chicken Noodle Soup and Keep Well Chicken Orzo Soup
- Third Day: Chicken Avocado Quesadillas
- Later: I use remaining stock in other soups or in rice
Ingredients for CHICKEN
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne (red) pepper
- ¼ teaspoon black pepper
- 1 onion
- Rosemary sprigs
- Lemon cut in half
- Apple chunks
- 1 large chicken
- Combine the dried spices in a small bowl.
- Loosely chop the onion and place it in the bottom of the slow cooker.
- Remove any giblets from the chicken and stuff the cavity with lemon, apple and rosemary.
- Rub the spice mixture all over. Be sure to put some of the spices inside the cavity and under the skin covering the breasts.
- Put prepared chicken on top of the onions in the slow cooker, toss a few rosemary sprigs on top, cover it, and turn it on to high. There is no need to add any liquid.
- Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.
- Leave all the juices from the chicken in the crock pot so you can make the easiest stock EVER overnight
- Bones and onion from above (remove all the chicken from the bones)
- After eating the chicken and removing the meat from the bones place the bones back into the crockpot
- Break up the carrots and celery by hand into large chunks--no need to cut or peel!
- Fill the crock up with water
- Add salt and pepper to taste
- Turn to low and allow to simmer over night--We usually eat the whole chicken with sides for dinner then I make the stock overnight. The next morning I remove the lid and crank it up to high until noon to concentrate the flavor some---this is optional. The stock is ready the next morning.
- DONE! You can refrigerate the stock for several days or freeze it---I use it right away in a soup!
|My stock the next morning|
of 5--for what you get in return on making this, its EASY!
- Little Joy: Somewhat Yummy--They eat the chicken just fine, but at the end of the day she could take or leave it.
- Little Asher: Somewhat Yummy--He loved this the first few times it was served but now as with many things he tries to exert his will. He lollygags but eventually eats it.
- Little Juliette: Yummy in the Tummy--Much like her big sister, this girl loves all kinds of food.