1. Buy a whole chicken. Remove wrapper and put in large crockpot. You can add, a bay leaf, garlic, salt and any other herbs you wish. You could also add carrots, celery or onion. I sometimes even just sprinkle the chicken with olive oil and salt alone. Then turn it on for 6 hours on low. Check it with an instant read thermometer. If it is 165F when inserted in the thigh away from the bone it should be done. This will make sure it is done, yet keep it from being too dry which chicken in the crockpot is famous for.
2. Remove chicken from bone. Leave skin and bones in crockpot. Fill with water. Put on high for an hour or so. Let cool for a little while. Strain through a strainer. I put mine in a container in the fridge with saran wrap over it, with just a little opening for it to finish cooling. In the morning I skim off the fat. Then I freeze it in quart sized bags. Boom! You are done!
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| I rubbed the chicken with 1 tsp salt, 1/2 tsp McCormick's Grill Seasoning, 2 tsp garlic powder, 1 tsp parsley and a drizzle of olive oil. |
This makes 3 or 4 quarts of chicken broth, and a ton of chicken. I freeze the chicken for enchiladas, or soups. Or, like tonight, I serve it with rice and asparagus for a simple and easy dinner. Since soy and gluten are often added to ready-made chicken, or chicken broth. . . this is a simple way to ensure it's both allergy friendly and inexpensive. I am posting this at Allergy-free Wednesdays.
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