Whole Chicken
#Local Meat #Gluten Free, #Dairy Free
If you decided to watch, you may now consider making the small investment of $4.00-$5.00/ lb for a pasture raised chicken. The next couple of post will be how to use all that chicken in some different dishes. But for today, lets talk cooking and making broth...both of which are simple!!!
Cooking a Whole Chicken:
I love coming home to a house that smells of dinner already cooking! Whole chickens are great in the crock pot and don't require a lot of prep work. I typically will throw in a few smashed up garlic cloves and rub the chicken with my favorite spices. I leave it in the crock pot all day (8-10 hours) on low and it comes out great every time. I have even put it in frozen and it still comes out perfect. Once it is done the meat will come off very easily, so I typically take it all off right away even if I am not going to use it all that night.
Broth:
- Chicken Bones
- 1 carrot chopped in large pieces
- 2 celery stalks chopped in large pieces
- 1 large onion cut in quarters
- 1 tsp salt
Once you have all the meat removed, place the bones back in the crock pot with liquids that have cooked off from the chicken. Add carrots, celery, onion and salt. Fill crock pot with water and cook on low for 10-12 hours ( I usually do this over night so it is finished in the morning). Strain liquids into a large bowl and let cool in refrigerator. Once the liquid is cool, remove fat from the top and divide liquid into freezer bags and place in freezer until needed.
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