01 October 2013

Easy Whole Chicken and Stock in a Crockpot


2 tsp paprika
2 tsp garlic powder
1 ½ tsp onion powder
1 tsp salt
1 whole chicken

Rinse your chicken and place into a large crockpot, breast side up. Mix the seasonings in a small bowl, then sprinkle them over the chicken and rub them into the skin. Wash your hands! Cook on HIGH for 3 - 4 hours. Check chicken is done with a meat thermometer or by piercing the thickest part of the thigh. If the juices run clear the chicken is done. If they are pink, cook for a further half and hour and test again.

When the chicken is cooked remove it from the slowcooker. Leave the juices in the bottom. Remove all the meat from the chicken and return the bones to the crockpot. Add an onion, a carrot and 2 celery stalks, all roughly chopped. Add just enough water to cover. Cook on LOW overnight. You will have the most beautiful chicken stock. Strain the liquid. Put the vegetables and bones into the compost. Use the stock within 3 days or freeze it in 1 cup portions to use in the future.

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