Crockpot Chicken and Chicken Stock

Crockpot Chicken is so easy to prepare. It takes less than 5 minutes to get the chicken started in the crockpot. The chicken always turns out tender and moist.

Making stock from the left over bones and skin is super easy too. The only thing that I hate about preparing chicken and stock is the way it makes my house smell all day. I do not like the smell of cooking meat.

I’m on my first day of a low iodine diet (LID) to prepare for an upcoming radioactive iodine treatment (RAI).  My plan was to have one of the chicken breasts for dinner and then shred the remaining meat and making stock to use in  LID Chicken and Noodles tomorrow.

Crockpot Chicken (640x480)

Crockpot Chicken

1 whole chicken (I prefer hormone and antibiotic free)
kosher salt and black pepper to taste

Some whole chickens have a packet of giblets inside. Remove any giblets and save for making stock. Rinse the chicken in cold water and pat dry with paper towels. Place the whole chicken in the crockpot. Season with kosher salt and pepper. You can also season it with a favorite spice mix, if you would like. There is no need to add any liquid but you could add other flavoring ingredients like garlic, herbs, vegetables (carrots, celery, onion), or citrus fruits (lemons, limes) at this time. I like crockpot chicken with a couple of sprigs of fresh rosemary and a whole lemon (cut in half). Replace the lid and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meat will be tender, moist, and falling off the bone. Remove all the meat and return the bones, skin, and any left over bits to the crockpot to make stock.

Crockpot Chicken Stock

chicken bones and skin from Crockpot Chicken
1/2 onion, chopped
1 carrot, scrubbed and chopped
1 stalk celery, chopped
2 cloves garlic, peeled and smashed
2 bay leaves
1 tablespoon of whole pepper corns
kosher salt, to taste

Once your whole chicken has finished cooking, remove it from the crockpot. Remove all the meat and return any bones, skin, and anything leftover to the crockpot. Add the reserved giblets, if you have them. Add the chopped onion, celery, and carrot, as well as, the garlic cloves, bay leaves, and black peppercorns. Fill the crockpot almost to the top with filtered water. Cook in the crockpot on low for 8 hours or on high for 4 hours.

Making Chicken Stock (640x480)

Season to taste with kosher salt. When stock has finished cooking, ladle into a fine sieve to strain out the bones, veggies, herbs, etc… You can line the sieve with cheesecloth or a paper towel to strain the finer bits, if you like.

Straining Chicken Stock (640x458)

Refrigerate the stock. The fat will rise to the top and solidify. Skim off the fat before using the stock. I measure out the stock in 2 cups portions and freeze in a labeled Ziploc freezer bag for future use. It is okay if your stock is gelatinous. Some people prefer it that way and think it is more nutritious. It will liquefy when heated.

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