Homestead Crock Pot Whole Chicken and Overnight Chicken Stock Recipe




Gluten-free, recipe, slow cooker, homemade, easy recipe, simple dinners

 

Homestead Crock-pot Whole Chicken and Overnight Chicken Stock Recipe

Over Night Slow Cooker Chicken Stock

I have certainly tried my share of chicken recipes over the years and this one seriously does not get any easier. Especially when using the bones from the “Homestead Crockpot Whole Chicken” (see below) -once all the meat is removed leave all other remains in the crock pot (skin, bones, juices, absolutely everything). Our crockpot is nothing fancy it very similar to this.



 

Add the following;

 

2 stalks of celery

 

1 peeled and loosely chopped onion

 

1 carrot roughly chopped

 

2 bay leafs,

 

A dash of thyme and rosemary

Fill the crock pot with water covering all bones, skins, and veggies (leaving approximately 1/2-1 inch from the top of the crockpot). Put the crockpot on low (cooking 8-10 hours) overnight. In the morning  using a soup ladle or slotted spoon scoop out and discard all the bones, cooked veggies, etc. Once only the broth remains I like to place it in the fridge for a day so that the fat solidifies on top. Skim the fat, discard, and sieve to catch any remaining herbs and skin.

Using a liquid measuring cup, and a freezer zip lock bag- freeze in 2-3 C. portions for future use. I like to freeze the bags flat to make the best use of our freezer space. Ice Cube trays are perfect for freezing small cubes of stock for those “just need a bit” moments.

Homestead Crockpot Whole Chicken Recipe

Ingredients;

2 T Minced Garlic

1 Tsp. Salt

1 Tsp. Fresh Ground Pepper

1/2 Tsp. Rosemary

1 Onion

1 Lemon

1/4 C. of Water

1 Large Chicken

Instructions;

  • Combine all of the dried spices in a bowl.
  • Add water and roughly chopped onion in the bottom of the crockpot.
  • Prepare chicken; remove the giblets. Place chicken in crockpot (on top of the onions) and squeeze lemon juice on top. Throw the lemon in the bottom of the crockpot once finished.
  • Gently rub chicken with minced garlic and the dried spices until evenly coated. Using a kitchen glove you can loosen the skin of the chicken for easy seasoning of the meat.
  • Cover and cook on high 4-5 hours (based on a 3-4 lb chicken) cook until internal temperature is 160+, juices run clear- or if your like me when the meat is falling off the bone.
  • Let rest 5-10 minutes and serve. Leave bones, skin, onion, and lemon in the crock pot for a yummy overnight chicken stock (see above)

Printable Recipe

Grandmas Greek Dressing and Marinade




Grandma's Greek Dressing and Marinade
Whether your looking for an awesome dressing for your mixed green salad or simply looking to marinate that beef tenderloin at the holidays-this recipe is a must try and a family staple in our home! I literally could drink it out of the bottle. It is the perfect combination of sour, spice, and zest.
We frequently make a  triple batch of this marinade for summer bbq’s to tenderize our chicken or make mouth watering grilled beef the results are nearly always the same – pure goodness.

Grandma’s Greek Dressing and Marinade

Grandma's Greek Dressing and Marinade Recipe

Ingredients;
3/4 C. Olive Oil (or Grapeseed Oil)
1/4 C. Fresh Squeezed  Lemon Juice
1 T. Garlic Powder
1 T. Oregano
1/2 T. Dried Basil
1/2 T. Fresh ground pepper
1/2 T. Sea Salt
1/2 Tsp. Onion Powder
Directions; In a medium-sized bowl simply whisk all ingredients together until spices are mostly dissolved and well combined. Pour into a clean salad dressing bottle or keep refrigerated in a mason jar for future use. If using for a marinade simply whisk and pour in a gallon ziplock bag along with your desired meat- it makes for a fabulous grilled beef tenderloin.

Salmon Quiche with Sweet Potato Crust; Gluten, Dairy, and Nightshadefree

Gluten and Nightshade Free - Salmon Quiche with Sweet Potato Crust

This recipe excites me every time I make it-why, you ask? Well, there are actually several reasons. It is super simple to make and even freezes great for make ahead meal planning (so make two and freeze one) Secondly, it is a recipe my entire family can eat since it is gluten, dairy, and nightshade free. Third, it can be eaten for breakfast, lunch, or dinner, and-lastly, it tastes great hot or cold.

Salmon Quiche with Sweet Potato Crust


Yields: 1 – 8×8 or pie dish quiche
Crust Ingredients –
1 Sweet Potato, sliced into thin rounds (enough to cover the bottom of a 8 x 8 baking dish twice)
2 Eggs
¼ C Almond or Coconut Milk
1 T Fresh Rosemary (minced)
Pinch of Salt and Pepper
Crust Instructions –
1. Preheat oven to 350 degrees
2. Layer the bottom of (lightly sprayed) 8×8 baking or pie dish with 2 layers of sweet potato slices.
3. Sprinkle with Rosemary
4. Mix eggs and seasoning and pour over potatoes.
5. Bake for 15 minutes – remove from oven and continue with filling below…
Quiche Ingredients –
6 Eggs
1 ½ C Almond or Coconut Milk
1 tsp. Salt
1 tsp. Dijon Mustard
1 tsp. Dried Dill
½ tsp. Black Pepper
1 T Bacon Bits
1 T Minced Garlic
½ C Green Onions (thinly s
4 oz. Smoked Salmon (flaked into small pieces)
Filling Instructions –
1. In a large bowl, whisk eggs, milk, mustard, bacon bits, garlic, onions and seasonings until frothy.
2. Sprinkle the salmon over the baked sweet potato crust.
3. Pour egg mixture over salmon.
4. Bake in 350 degree oven for 40 – 45 minutes or until center is set and toothpick test is clean.

5. Cool on wire rack 20 – 30 minutes before cutting.

Gluten and Nightshade Free - Salmon Quiche with Sweet Potato Crust