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Homestead Crock Pot Whole Chicken and Overnight Chicken Stock Recipe

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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

Grain Free Baked Chicken Nuggets

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Grain Free, Gluten Free, Dairy Free, Chicken Nuggets, Recipe, Food, Dinner,

I don’t know about you but store bought and fast food chicken nuggets just gross me out. Once you make these I guarantee you will wonder why you weren’t making your own all along. My kids eat them so quickly I barely have enough to freeze for later.

Grain Free Oven Baked Chicken Nuggets

Ingredients;

2 Boneless skinless chicken breasts (cut into bite size pieces)* 
1 egg
3/4 C Almond Meal (almond flour)
Spices of choice (I add salt, pepper, and garlic seasoning-occasionally some oregano or dry basil if I’m looking for a more Italian spiced nugget) 
3 small/medium bowls
1 cookie sheet 
Parchment paper 
Instructions; 
  • Preheat oven 350 degrees 
  • Line a cookie sheet with parchment paper and set aside for later use. 
  • Using kitchen scissors prepare chicken if not already done so- cut into bit sized pieces and place in bowl (#1) or place in a large gallon sized freezer ziplock for later use.
  • In a separate bowl (#2) whisk egg 
  • Using bowl #3 add almond meal (flour) and spices until well blended 
  • Line bowls up 1,2,3 and now, it’s time to get a bit messy. Take several chicken bites coat in bowl #2 (egg), and lastly completely coat chicken in flour mixture. 
  • Once coated place on prepared baking sheet and repeat until all chicken is coated. 
  • Baked 30-35 minutes (15 minutes on each side) cooking until juices run clear and cooked completely through. (I cut a few to check them)
  • Serve warm with your favorite dipping sauce

Peanut Butter Oatmeal Protein Balls

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Energy balls, healthy snacks, dessert

Peanut Butter Oatmeal Protein Balls

This recipe is so easy to make-and, the best part is the variations are endless. Sort of like my muffin recipe-I really do use whatever I have on hand- eliminating unnecessary trips to the store and access spending. 

Yields; approximately 2 dozen

Ingredients;

1 1/2 gluten-free oats (or regular old fashion)

1/2 C. peanut butter (almond, sunbutter, or cashew all work great too)

1/2 C. honey

1/4 C. mix-ins (chocolate chips, coconut flakes, or raisins)

Dash of cinnamon (optional)

Instructions;

1. Place oats in food processor and pulse until ground finely.

2. In a large mixing bowl combine the peanut butter, honey, and coconut oil until combine thoroughly.

3. Gradually add the ground oats to the peanut butter, honey, and coconut mixture- mixing continuously until all blended.

4. Gently fold in your desired add-ins (this is one of those things like granola and muffins-I throw whatever I have on hand in them)

5. Using a a kitchen teaspoon (or I use our OXO melon-baller) scoop and roll into balls.

6. Eat and enjoy or Freeze* for future use

When freezing- place balls on parchment paper -freeze for 30-40 minutes then remove and store in a ziplock bag. Label and place back in the freezer for later (just an FYI these taste really good cold or at room temp). They can remain in the freezer for up to 3 months but ours never make it but a couple of weeks.