Wednesday, January 13, 2010

Mom's Crockpot Chicken

Mom's Crockpot Chicken

This is a recipe from my Mom that can be used to make cooked chicken and fresh chicken stock for any dish that requires those ingredients. I have used the chicken and stock to make everything from GF Pot Pie to GF Chicken Noodle Soup, GF Chicken Enchilada's to Chicken Salad, GF Chicken Sausage Crepes and more...The possibilities are endless. Enjoy!


1 - Whole Chicken (not a Roaster Chicken)
1 Lemon, sliced
Lemon Pepper Seasoning
2 -3 sprigs of Fresh Rosemary (optional)
1- small bunch of Fresh Thyme or Fresh Lemon Thyme (optional)
1 small Onion, quartered (optional)
Kosher Salt
Fresh Ground Pepper
1 cup Chicken Broth (optional)

Rinse chicken and remove the gizzards, pat dry. Sprinkle a dash of Kosher Salt, Fresh Ground Pepper and Lemon Pepper into the cavity, then stuff the cavity with half of the lemon slices, the quartered Onion, and the fresh herbs. Place the chicken in a large Crockpot and pour the chicken broth (if using) over top of the chicken. Sprinkle another dash of Salt, Pepper, and Lemon Pepper over the chicken, then place the remaining slices of Lemon on top of the chicken. Cover and either cook on low all day (about 8-10 hours) or cook on High for approx. 5-6 hours or until chicken is cooked through.

After the chicken has cooked: Remove chicken to a large platter (or a large piece of foil) and allow to cool for 15 - 20 minutes. Then remove skin, then pull the chicken meat off of the carcass and either use immediately or store for future use. Chicken meat can be stored in the refrigerator for 4 to 5 days and can be stored in the freezer for up to 3 months.

While chicken cools pour the liquid (chicken stock) into a glass or plastic container and refrigerate overnight. The next day remove from refrigerator and remove the chicken fat (which hardens on top of the stock). The chicken fat can be used in a recipe or it can be thrown away. The chicken stock can be used immediately or it can be stored in the refrigerator for 4 to 5 days or it can be stored in the freezer for up to 3 months.

Notes: The chicken stock will have a jelly like consistency after being refrigerated, don't worry it will become a liquid again when it is heated.

Make sure that you remove all cartilage and bone from the chicken meat before you store or serve.

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