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For the Love of Food: Slow Cooker Whole Chicken & Stock

Posted on by Alycia

We’ve experimented with chicken a lot, but not until cooking it whole in a slow cooker, have we had much success. It usually comes out edible, but boring and dry. Well…not any more!

The recipe varies each time we do it, but it’s always super-simple.

1. Buy an organic, free range chicken at Wegmans, Whole Foods or Reading Terminal Market.

2. Remove the gizzards, if they are in there, and stuff it with a half of an onion cut into strips, an apple cut into chunks, and some sprigs of fresh thyme or rosemary.

3. Plop it in the slow cooker, cover with some more onions and some seasonings (salt, pepper, garlic powder)

4. Cook it for about 6 hours. Eat and enjoy. The meat will be super moist and tender. SAVE THE BONES, any fat, leftover juices that come from the meat, and the leftover bits of meat!!!

The best part of this recipe is that it sets you up for yet ANOTHER delicious recipe.

1. After eating, place the bones back into the slow cooker with enough water to almost fill it to the top.

2. Chop up a few carrots, celery, and another onion, and add them to it.

3. Cook on low to 10 hours. Strain the liquid, and place it into Freezer bags. Stand them up in the freezer. You’ll have instant homemade chicken stock whenever you need it! It’s a great addition to any vegetable, and obviously as a great base for a soup.

YUM!

The stock, before draining.

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