Thursday, July 9, 2009

Crock-pot roasted chicken

1 whole chicken, giblets, etc. removed (defrosted)
1 chicken bouillon cube
1 cup water
2 garlic cloves, chopped
2 celery ribs
1 onion, quartered
salt and pepper
olive oil

Start by chopping celery roughly, place in bottom of pot with onion.
Place bouillon in. Pour in water.
Rub chicken generously all over with garlic, olive oil, salt and pepper (even inside)
Place chicken in, breast side down (so juice flows into it) or for nicer presentation upright.

Let cook on high 6 hours or low 8-10 hours.
Serve with green salad, baked potatoe, or roasted veggies.

Use leftovers for enchiladas or chicken nachos, and then again for chicken noodle soup with home-made noodles. (or freeze broth for later use)

For chicken noodle soup, place chicken carcass in crockpot and cover with water. simmer with carrots, celery, bouillon, onion, garlic, sage, thyme, salt and pepper. Cook on low all day, remove bones and strain. Simmer with new veggies till tender. Bring to boil and add home-made egg noodles and cook till done. Serve with fresh bread or rolls.

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