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
