Tip from Lori: Buy a whole chicken (on sale they can be pretty C-H-E-A-P!) and get out your crock pot.
Once you've cleaned the chicken, put it in your crock pot with the heat setting on low. Walk away for 6-7 hours (or until the meat falls off the bones). When you return, the chicken is ready to eat!
Yes, it's THAT easy!
Here are a few variations you can try:
1. Add a small jar of your favorite salsa (either red or green). Follow the same instructions as above. This will give a perfect flavor for tacos, enchiladas, an arroz con pollo dish, etc.
2. For a simpler flavor: only add kosher salt, pepper and paprika (you don't even need to add any water to the crock pot). Again, follow the same heat/time instructions as above.
And for the double-duty kitchen... make your own broth!
With the plain chicken: once you've removed the meat, add the skin/bones and 4-5 cups of water back to the crock pot. Keep the crock pot on low overnight. And in the morning strain out the skin/bones.
Divide the broth up into containers you can label for measurement. Once the broth has cooled, transfer it to the refrigerator for a few hours. Once the broth has completely cooled the fat will have hardened on top, and at this point is very easy to remove.
Please forgive me... I can't seem to find any pictures on this. I guess I'll have to do that at some point...
enjoy your time in the kitchen...
"This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!" - Julia Child
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2010
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January
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- stone ground mustard
- oh... hello garlic!
- RECIPE: Crock Pot Chicken
- a memory of our trip to Florence, Italy
- RECIPE: Spicy shredded beef
- RECIPE: Chinese Chicken Salad
- my choice for olive oil
- RECIPE: Beef Stroganoff in a crock pot
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