Supper for today and chicken stock for tomorrow in one pot.

Back in high school with a new batch of 100 baby chicks. Growing your own food trumps store bought any day!

I have some fond memories from growing up in Ohio but one that ranks up towards the top is raising chickens. Around 5th grade I told my dad I thought it would be fun to have a few baby chicks or ducklings, he ordered me 100 baby chicks at the local feed mill and let me raise them for about 8 weeks till we got them butchered and then I got to sell them and keep the profit. Looking back now I’m sure there wasn’t much profit but my parents always make sure I made a little bit of money. I did farming the way some people do glamping instead of camping. Sunday morning before church I can remember wearing a pink sweater, a white skirt and chicken poop covered boots feeding and watering them. Classic stuff right there! Now my parents still raise smaller batches of around 50 and graciously let me have whole frozen chickens when I ask. I cook them down for the meat and stock and love having the stock around for soups all winter.

One recipe, cooked two ways:

The first time I had a go at it, I was mostly afraid I would make a big, inedible mess and waste my time instead of copying my mom's chicken recipes. Yet there was this part of me that so wanted to know how to cook a whole chicken, not just shredded chicken in a crockpot, that I took on the task. Maybe it was because I was missing really good cooking after moving away from home or the excitement of having my own kitchen to cook and learn in but I got this idea in my head to cook a whole chicken and serve it for dinner and that is just what I did. If you are reading this and feeling fearful or unmotivated please keep reading, I've been there and if I can do this so can you! Below I will list two ways to easily create a special occasion tasting chicken that can be cooked any day of the week.

1. Cooking a whole chicken in a stock pot (the short version)

Takes about an hour and a half cook time
Creates a hearty chicken stock that is ready for canning or cooking with

Thaw the chicken until room temperature if it is frozen. In the cavity place onions, carrots, celery, lemon and bay leaves. Between the meat and skin put peppercorns, salt, parsley and garlic, if it is difficult to get between, just use these items as a rub on the skin. Place in stockpot and fill with water until the chicken is covered. Turn on high heat; until water starts to boil then turn back to medium. Let the chicken cook about an hour, it all depends on the size of your chicken. Cook the meat until it is 170 degrees in the middle or I wait until the meat is falling off the bone easily.

Ingredients:

1 whole chicken

1 lemon, quartered

1 onion, chopped

4 carrots, chopped

3-4 celery stalks, chopped

2 bay leaves

¼ cup black peppercorns

3 tablespoons salt

A handful of fresh parsley or about 2 heaping tablespoons of dried parsley

2 tablespoons fresh garlic, crushed

Canned stock is great for soups and dumpling making.

Chicken Stock:

As soon as the chicken is done remove it from the stock pot. Strain the stock to remove all other ingredients. Now the stock is ready to be used or saved for later use. Pour into canning jars to about and inch to an inch and half from the top. If I know I am going to use the stock soon I sometimes put it in the fridge without canning it. I have found it lasts about a month in the fridge. If I want to save it for a longer time span I can it in a water bath. Previously I posted about making marinara sauce and canning it with a water bath in a similar way, you can read about that here. For chicken stock I fill the jars an inch from the top and place them in the water bath canner. When the water reaches a boil I start a timer for 25 minutes. As soon as the timer is up I remove the can and set them in a place they can rest undisturbed for a few hours. I store my canned chicken stock in my pantry which is room temperature. While it makes for some extra work to can the stock, you will be thankful for this homemade base for future recipes. Nothing like having bragging rights about a money-saving, I-made-this-from-scratch soup base sitting on your pantry shelf!

Fresh ingredients for cooking a chicken in the slow cooker.

Cooking a whole chicken in the crock pot (the long version)

Takes around four to five hours to cook
you can start it early in the day and let it cook unattended for hours
your house will smell amazing!!

This is my Sunday morning go-to recipe. I thaw a chicken over night on Saturday night, get up before church and do the prep, and after church come home to a ready to serve meal. It also is a great recipe for when you have guest and you want to have a hearty meal but a clean kitchen. You can start the chicken and have the prep work cleaned up hours before a diner party.

Chicken in a crock pot, your house will smell like Easter dinner.

Chicken in the crock pot, your house will smell like Easter dinner.

Use the same ingredients and directions as the first recipe. Place the chicken in your crockpot and fill halfway to three-fourths way full with water. Turn on high heat and allow to cook for around four hours. You can flip the chicken halfway through but do not need to. If the meat is starting to look dry feel free to baste the chicken as often as needed. Cook until the chicken is 170 degrees in the core and meat is easy to pull apart. When chicken is done remove it from the crockpot and place and a serving plate, it is ready to carve and enjoy!

Cooking a whole chicken: the long and the short of it.

One recipe, cooked two ways:

1. Cooking a whole chicken in a stock pot (the short version)

Ingredients:

Chicken Stock:

Cooking a whole chicken in the crock pot (the long version)

Bre Daugherty