Friday, September 26, 2008

Chicken in a pot

Buy 3-8 lbs. of chicken pieces of your choice. (click here for best buys in poultry)

Place chicken in your crock pot.

Pour in 1 cup of stock, broth, or water + 2 tsp bullion (or grind up 2 bullion cubes).

Variations: add half an onion and/or several cloves of garlic, or a few sprigs of thyme for increased flavor.

Cook on low for 4-6 hours.

Chicken will be falling off bone.

Pour off liquid into a bowl and place in the fridge for a few hours to solidify fat. Remove fat and save stock for soup or other meals. The stock will be very gelatinous when chilled - this shows it is good quality stock! Use within 1 week for soup base, to cook rice, etc.

Remove chicken and discard skin and bones.

Divide remaining chicken into containers for future convenience meals. Season and salt to taste when serving.
Variation: Pour in a little broth for moisture (especially if freezing). Add barbecue sauce to one. You can serve this warmed with rice or on sandwich rolls.
This was almost 8 lbs. of chicken thighs - it made about 8+ cups of meat.

1 comment:

Anna Larsen said...

I've been trying out cheap poultry ideas. Whole chickens went on a big sale around here the last two weeks. Anyway, if you take the skin off before you cook it, the result is a lot less fatty. I took the skin off and seasoned it, and the results were great! Just thought I'd share the tip. (You don't need to add any water).