Wednesday, March 28, 2012

Slow Cooker Chicken and Chicken Stock

We've been making a lot of whole chickens recently. I've cooked them in the oven but particularly enjoy them out of the slow cooker. They're great as a first meal with veggies, then in other meals like fried rice, pastas, quesadillas as leftovers. I like to have a whole chicken ready at the start of a weekend so we don't have to do much cooking after a long week.

Every chicken I make is a little different, but they all follow the same general process. First, I grab whatever herbs catch my attention. This last time I mixed together some oregano, basil, paprika, rosemary, pepper, and a good amount of kosher salt. Then I added olive oil and stirred it all together. After pulling the gizzards out of the chicken cavity, I used my hands to pull the skin away from the meat. Then I rubbed my herb blend all around the meat underneath the skin to make sure the chicken got good flavor. I rubbed the last bits of the blend on the outside of the skin so it's also well flavored (making it ready for making stock after the chicken's done). Then I put the chicken in my slow cooker and cooked it on low for about 5 hours. I do check the temperature with an instant read thermometer as I get to the end to make sure it doesn't cook too long.

After pulling off all the meat from the bones, I put all the bones and skin back in the slow cooker and fill it a little past 3/4 full with water. Then I let this cook on low overnight. In the morning, I strain it and have my chicken stock ready to make soup or freeze for recipes later on.


  1. Jessie is back to cooking!!

  2. Eh, not full time yet, but I'm trying.