Whole chicken in a crockpot
No more store bought rotisserie chicken for us, especially when I can make one in the crockpot and I end up with 8 cups of chicken broth after cooking too.
Recipe from The Happy Housewife.
Take some time to pop over to the original post and read the comments. Lots of ways to use the skin, giblets and even the rendered chicken fat.
Remove giblets from the inside and discard
Rinse the chicken inside and out
Place in a crockpot and top with your fave seasoning (I did garlic, paprika and tiny bit of seasoning salt), do not add water
Cook on low for 7 hours
Remove from the crockpot and shred
To make your own broth-
Add the bones and whatever is left on them back to the crockpot and add 5 cups of water
Cook on low overnight
Strain the broth into a large bowl to catch all the bones and skin, discard
Put the broth in jars and place in the fridge over night, the chicken fat will rise to the top and then harden as it cools
Store in the fridge or freezer
Recipe from The Happy Housewife.
Take some time to pop over to the original post and read the comments. Lots of ways to use the skin, giblets and even the rendered chicken fat.
Remove giblets from the inside and discard
Rinse the chicken inside and out
Place in a crockpot and top with your fave seasoning (I did garlic, paprika and tiny bit of seasoning salt), do not add water
Cook on low for 7 hours
Remove from the crockpot and shred
To make your own broth-
Add the bones and whatever is left on them back to the crockpot and add 5 cups of water
Cook on low overnight
Strain the broth into a large bowl to catch all the bones and skin, discard
Put the broth in jars and place in the fridge over night, the chicken fat will rise to the top and then harden as it cools
Store in the fridge or freezer
here's how i like to cook a whole chicken and make broth at the same time.
ReplyDeletehttp://nbhanford.blogspot.com/2012/02/turkey-soup.html