3 Meals, 1 Kitchen Clean
If you don't love standing in the kitchen, this one is for you!!!
In this article, we are going to make a rotisserie chicken in the crockpot, chicken fajitas with the left overs, and then make homemade chicken stock with the bones! Don't you love a 3 for 1?!?! Crock Pot Rotisserie Chicken
Thanks to The Chunky Chef for this tried and true way to have rotisserie chicken hands free!
Prep Time5 mins Cook Time4 hrs Total Time4 hrs 5 mins
Servings6 - 8 servings
4 - 5 lb whole chicken, innards removed
2 Tbsp light brown sugar
1/2 Tbsp chili powder
1/2 Tbsp smoked paprika
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
kosher salt and black pepper, to taste
Add 4 balls of aluminum foil to bottom of large slow cooker to create a rack for the chicken to cook on. Prepare chicken by removing innards and patting dry, both inside and out.
In a small mixing bowl, combine remaining ingredients, then rub mixture all over chicken. Place chicken in slow cooker on top of the foil balls.
Cover and cook on HIGH for 4-5 hours, until juices run clear and chicken is cooked to an internal temperature of 165 F degrees.
For crispy skin, preheat broiler to HIGH and place chicken on a large rimmed baking sheet that's been lined with foil (for easy clean up). Drizzle chicken with olive oil and broil for several minutes, or until crisped to your liking.
NOTES Alternately, chicken can be cooked on LOW for 7-8 hours, until chicken is cooked to an internal temperature of 165 F degrees.
This is so quick and easy! Just slice or shred the left overs from chicken dinner and assemble your favorite chicken taco or fajitas!
Homemade Chicken Stock
Prep time 10 mins Cook time 6 hours Total time 6 hours 10 mins
The most nutritious ingredient you can add to any dish is homemade chicken stock. When made properly this extremely nourishing liquid strengthens the immune system, heals leaky gut, improves digestion, and makes everything taste a whole lot better!
Author: Jessica Idleman Recipe type: Soups Cuisine: Winter
1 whole organic, free-range chicken or 2 to 3 pounds of bony chicken parts, such as necks, backs, breastbones and wings*
8-12 quarts cold filtered water
2 tablespoons apple cider vinegar
1 large onion, quarter chopped
2 carrots, broken into pieces
3 celery ribs, broken into pieces
2-3 bay leaves
4-6 cloves of garlic (smashed)
1 strip kombu or 2 tablespoons any variation of sea veggies (seaweed) (optional)
Small handful of Unrefined sea salt (a small handful)
Small handful Black Peppercorns
1 bunch fresh parsley (optional)
½ a lemon
Remove the organs from inside the bird, (the neck will go in the stock pot). Remove as much skin as possible, not worrying about the wings (this is the hardest skin to remove). Place chicken or chicken pieces in a large stainless steel pot with filtered water, vinegar and all vegetables except parsley. Let stand 30-60 minutes. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 40 minutes if using a whole bird (see note below). If you are using bones reserved from a previously roasted bird simmer for 2 to 6 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, turn off heat and add parsley. This will impart additional mineral ions to the broth. Once stock has slightly cooled add the juice of half a lemon. This will alkalize the acidity of the broth helping to also balance the flavor.
Allow stock to cool to room temperature before storing, especially if storing in plastic bags or containers. Strain the stock through a sieve or colander into a large bowl or vessel and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and store the stock in covered 1 quart containers in your refrigerator or freezer.
*Note: Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels.
*Note: If you are using a whole chicken, remove chicken after 40 minutes of active simmering over medium heat. Let cool and remove chicken meat from the carcass. Reserve this meat for other uses, such as chicken salads, casseroles, sandwiches or soups. Return bones to the broth and continue cooking 2-6 hours as per instructions above.
Notes *Farm-raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels. *If you are using a whole chicken, remove chicken after 40 minutes of active simmering over medium heat. Let cool and remove chicken meat from the carcass. Reserve this meat for other uses, such as chicken salads, casseroles, sandwiches or soups. Return bones to the broth and continue cooking 2-6 hours as per instructions above.