Crockpot Whole Chicken and Stock

 I have a huge back log things to post, maybe one day I will catch up!

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

Our favorite "way" we use it is in Soup and as Stock!


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

Steps for CHICKEN

1. Combine the dried spices in a small bowl.
2. Loosely chop the onion and place it in the bottom of the slow cooker.
3. Remove any giblets from the chicken and stuff the cavity with lemon, apple and rosemary.
4. Rub the spice mixture all over. Be sure to put some of the spices inside the cavity and under the skin covering the breasts.
5. 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. 
6. Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. 
7. Leave all the juices from the chicken in the crock pot so you can make the easiest stock EVER overnight

 Ingredients for STOCK

• Bones and onion from above (remove all the chicken from the bones)
• Carrots
• Celery
• Salt
• Pepper
• Water

Steps for STOCK

1. After eating the chicken and removing the meat from the bones place the bones back into the crockpot
2. Break up the carrots and celery by hand into large chunks--no need to cut or peel!
3. Fill the crock up with water
4. Add salt and pepper to taste
5. 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.
6. 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

Timing: 7/8 Months; The chicken is super soft.  If you are uncomfortable offering it as a finger food pulse it in a food chopper for a few seconds.

Difficulty:  2
of 5--for what you get in return on making this, its EASY!

Epicutie Ratings

• 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.