The last few weeks, I have been using this method of cooking my chicken, and really love the simplicity of it. I stocked up on Smart Chicken Bone-In Chicken Breasts when they were on sale. They come 2 to a package, which I have found makes about 2 cups of shredded chicken. I use the bones to make Bone Stock, then I use the chicken in Chicken Soup for my husbands lunches, or I use it for different dinner recipes that I have (Chicken Tacos, Chicken & Rice casserole, Chicken Pot Pie, Chicken Tortilla Soup, etc)
All I do is:
1.} Thaw the chicken
2.} Slice open package and get the chicken out with tongs so I don’t have to touch its slime:)
3.} Plop it in a stock pan
4.} Cover it with water
5.} Quarter an onion and add.
6.} Peel and cut in half 2-3 carrots, add.
7.} Wash and cut in half 2-3 celery stalks, add.
8.} Bring to boil
9.} Turn down heat and simmer for 11/2 hours, or until no longer pink.
10.} Take a long whiff of my incredible- smelling house.
11.}Remove chicken from broth using tongs (don’t pitch that broth!)
12.} Let cool.
13.} Take off bone and shred. (don’t throw away those bones!)
14.} Use in a recipe or freeze in a mason jar for later use.
Use bones to make very healthful chicken stock:
1.} Throw bones in crockpot
2.}Add broth saved from above steps.
3.} Do steps 4-7 above. (depending on how much broth you had from cooking chicken, you may not need to add water. Just eyeball it and fill crockpot up about 2/3 full.)
4.} Add 1 Tbls vinegar (this helps all the healthful minerals extract from the bones into the stock)
5.} Cook in crockpot on low 12-14 hours.
6.} Cool and strain.
7.} Put in mason jar and freeze until needed.
8.} Remember to season with salt and pepper when ready to use.
Read this post for more information on the health benefits of making your own stock.
This post is linked to:
Food on Fridays @Ann Kroeker. Writer.
30 Minute Blog Challenge @ Steady Mom
Made It Mondays @ The Persimmon Perch
