How to Make Efficient Use of a Whole Chicken
Chickens are among the most economical and versatile foods in the world. They are inexpensive and can prove very useful if you know how to make use of the entire chicken. Besides the obvious meat that the chicken produces, you can also use the carcass of the chicken to make high quality, delicious chicken stock that can be used in a wide variety of recipes. Making efficient use of the whole chicken is very simple and will give you much more than your money's worth. Does this Spark an idea?
Things You'll Need
- Crock pot
- Large soup pot
- Two onions
- Five garlic cloves
- Three carrots
- Large glass jar or Tupperware container
Instructions
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1
Remove the gizzard packet from the inside of the chicken. Rinse the chicken well in cold water, both inside and out, then pat dry with paper towels.
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2
Coat the entire chicken with salt and pepper and set in a crock pot. Place the lid on the pot and cook the chicken on low for eight hours.
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3
Shred all the easily removable meat with two forks. The meat can be stored in the refrigerator and used in recipes such as soups, stews, sandwiches, tacos, casseroles, and more.
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4
Place the chicken carcass in a large soup pot along with the juice from the crock pot. Add the gizzards, two onions that have been peeled and quartered, three carrots that have been halved, five garlic cloves, and just enough water to cover everything.
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5
Bring the contents of the soup pot to a boil, then reduce the heat until it is simmering. Allow the broth to simmer for at least 4 hours, up to 8 if you have time.
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6
Strain all the solids from the broth and store in a large glass jar or Tupperware container.
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7
Scrape off the excess fat that gathers and solidifies at the top with a spoon after the broth cools.
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