A whole chicken (on sale of course), is one of the best bargains in the market! I try to grab them when they are no more than $1/per pound and fill the freezer. Here is how I stretched one on a quiet Sunday.....
STEP 1: ROAST YOU A CHICKEN
Half fill sink with hot water. Let chicken sit in sink for 15-30 minutes to thaw. Drain sink, remove wrapping from chicken and rinse. Remove the insides and discard.
Spray crockpot with cooking spray. Add chicken and sprinkle with RUB. Cook 4-6 hours on low until chicken falls apart when poked with a fork. I turn chicken over midway thru.
Remove chicken. Using a sharp knife, cut off skin, and remove meat from bones.
STEP 2: MAKE YOU SOME STOCK
Return bones, skin, a bay leaf, a carrot, 1/2 an onion, and 2-3 stalks celery to crock. Fill to the top with water. Let sit 12-14 hours on low heat.
Line a wire strainer with paper towels. Put strainer over a large pot or bowl (but small enough that strainer doesn't fall in) and pour the stocks through. Let drain, and discard the bones and pieces from the strainer.
STEP 3: USE UP THAT CHICKEN
* Carve white meat and serve over salad.
* Make Buffalo chicken salad for lunches- Shred chicken. Mix with buffalo sauce, light mayo, and shredded carrot and chopped celery.
* Make Mexican Lasagna
* Make Chicken Soup- Heat stock, chicken, carrots, celery, onions, etc on medium heat. Bring to a boil and cook until vegetables are tender. Add rice or soup pasta and turn heat off. Let stand at least 20 minutes before serving.
STEP 1: ROAST YOU A CHICKEN
Half fill sink with hot water. Let chicken sit in sink for 15-30 minutes to thaw. Drain sink, remove wrapping from chicken and rinse. Remove the insides and discard.
Spray crockpot with cooking spray. Add chicken and sprinkle with RUB. Cook 4-6 hours on low until chicken falls apart when poked with a fork. I turn chicken over midway thru.
Remove chicken. Using a sharp knife, cut off skin, and remove meat from bones.
STEP 2: MAKE YOU SOME STOCK
Return bones, skin, a bay leaf, a carrot, 1/2 an onion, and 2-3 stalks celery to crock. Fill to the top with water. Let sit 12-14 hours on low heat.
Line a wire strainer with paper towels. Put strainer over a large pot or bowl (but small enough that strainer doesn't fall in) and pour the stocks through. Let drain, and discard the bones and pieces from the strainer.
STEP 3: USE UP THAT CHICKEN
* Carve white meat and serve over salad.
* Make Buffalo chicken salad for lunches- Shred chicken. Mix with buffalo sauce, light mayo, and shredded carrot and chopped celery.
* Make Mexican Lasagna
* Make Chicken Soup- Heat stock, chicken, carrots, celery, onions, etc on medium heat. Bring to a boil and cook until vegetables are tender. Add rice or soup pasta and turn heat off. Let stand at least 20 minutes before serving.
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