Wednesday, March 11, 2015

Wholly Chicken Broth

Since March has unexpectedly turned into a random blog post month, now is the perfect time to share some random nuggets I've been stashing away, waiting for a good place to fit them in.  

When I conducted my survey, I received feedback from almost everyone that you would like to see some more personal posts from me, as well as more recipes.  So, I'm just going to get both of those birds with one stone and share a crock pot favorite of mine involving a whole chicken..."wholly" heavens this is amazing!  

Cook a whole chicken in the crock pot all day for a tender and juicy rotisserie-style chicken for dinner, then cook all remnants overnight for a delicious and nutritious broth you can use for weeks and weeks!  I'll also share my tips for storing my broth. I recommend this process for a Saturday, or a day where you'll be home all day. It's incredibly easy, but a time consuming.


What you need:
  • 4-5 lb whole chicken
  • 3 tsp salt
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1 tsp Italian seasoning
  • 1/2 tsp cayenne
  • 1/2 tsp black pepper
  • 4 whole garlic cloves
  • 1 onion, quartered
What you do:
  • Mix all ingredients, except garlic and onion, and rub all over chicken, inside and out, and place in crock pot breast-side down.
  • Place onion and garlic inside chicken cavity.
  • Cook 8 hours on low.
  • The chicken will be so tender, it will fall right off the bone!
  • Eat your delicious chicken for dinner, and then return to the kitchen for part 2...
To make the chicken broth:
  • After the kiddos are in bed, get to work on that chicken. Get all that yummy chicken meat off the bones and EVERYTHING else remains in the crock pot; bones, fat, skin, juices...everything.
  • If you have them on hand, add 1 roughly chopped onion, carrot, celery rib, 1 bay leaf.. Don't worry if you don't have these on hand, the broth turns out great anyway, but these will add extra flavor if you have them.
  • Fill crock pot with water, leaving about 1-inch at the top.
  • Cook on 'low' for 8-10 hours. I like to set it before going to bed and let it cook all night long.
In the morning:
  • Ladle out broth from crock pot and filter through a fine strainer over a bowl.
  • Cover and refrigerate a little bit to cool it off before moving onto the next phase of broth storage, which usually takes place over the course of the day.
Broth storage:
  • Grab your muffin tins!  I use a 4-cup measuring cup with a spout to pour the broth into my muffin tins.  Mine hold 1/4 cup liquid each. Very carefully, with the grace of a prima ballerina, place your broth-filled tins into the freezer. 
  • Once frozen, use a spoon to pop out each "puck" and place into a gallon freezer storage bag to store in the freezer.
  • Repeat until all the broth you want to freeze is in bags. 
  • When I'm in need of broth, I know exactly how many "pucks" to pull from my freezer stash. 4 pucks = 1 cup!
There you have it!  Homemade broth for dayyyzzz, and I don't know about you, but making this always makes me feel like Suzy Homemaker.

Please share your favorite healthy crock pot recipes 
and let's help each other save time in the kitchen!


No comments:

Post a Comment

I'd love to hear your thoughts!