A few weeks ago a friend of mine posted that her mom made this amazing bean recipe. So I messaged her mom and she sent me a whole bunch of crockpot recipes. She even included this one for a whole chicken. I have never done a whole chicken and when I tried this recipe, I almost couldn't stop eating it because it was SO good! So, here is the recipe for a whole chicken from my friend Lue. I also included her chicken stock recipe too.
Whole chicken in the Crock Pot
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon pepper
1 onion
1 whole chicken
Thick slice the onion and put in crock pot.
Mix all the dry ingredients together.
Rub the mixed dry ingredients under chicken skin, in cavity and on top of skin.
Put in crock pot with about ¼ cup of water or broth/stock. The chicken
will make it’s own juices. Cook on high 4-5 hours (for a 3-4 pound
chicken).
Sometimes I skip the dried thyme and have added fresh
thyme and rosemary. Just stick it wherever under the skin, in the
cavity etc. You can do the same with garlic. You can’t screw this
recipe up. The 1st time I did it, I had only an onion and salt and
pepper. It was still good. Whatever you have on hand is great. Oh
yeah--I cook the neck etc in the same pot as the chicken because it adds
flavor.
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After picking all the
delish meat off the bones, throw the whole carcass back into the crock,
skin, previous juices, old onion etc. and make some:
Overnight Chicken Stock in the Crock Pot
leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1-3 ribs of celery, roughly chopped
1-2 carrots, roughly chopped (no need to peel)
1-2 bay leaf
1-3 sprig fresh parsley
1-3 sprig fresh thyme
1-3 sprig fresh rosemary
Salt, to taste
Note: If you are missing any of these ingredients I wouldn’t let that
stop you from making it anyway. Throw whatever you have on hand into
the crock. It's going to taste delish! I also add 1-2 Tablespoons of
apple cidar vinegar (the taste and smell will cook out) because it helps
draw the calcium out of the bones, making your stock more nutritious.
• Add the onion, celery, carrot and spices on top of the bones and fill
the crock pot almost to the top with tap water (leaving about 1/2” at
the top).
• Turn the slow cooker onto “low” after dinner and cook
all night long or alternatively you could start it in the morning and
cook on “low” for 8 – 10 hours during the day.
• After the stock is
done cooking turn off the heat and, using a soup ladle, pass the stock
through a fine sieve to remove all herbs/bones/etc. Either refrigerate
or freeze the stock for future use. I usually freeze some in both 1 and
2-cup portions, and I also sometimes freeze stock in ice cube trays just
in case I just “need a little” for making sauce or rice.
• This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!
I also made some tortillas and put the chicken on top of some spinach to make a yummy wrap for lunches.
What do recipes do you use cooked, shredded chicken in? Please share!
1 comment:
That looks delicious!!! What a great and simple recipe.
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