Here is a really simple way to have a whole roasted chicken appear at dinner time without too much fuss from you, the cook. Get a 4-5 pound roasting chicken. Chop an onion and put it in the bottom of a crockpot. Season the bird heavily all over--I used a cajun seasoning because I like things a little spicy. Put the chicken on top of the onions, put the lid on, set it to HIGH and forget about it for 5 hours. That's right, you put no liquid in the pot--just the onions.
The end result is a very tender tasty little bird.
After dinner, throw the leftover bones back in the crockpot, add some celery, and carrot and fill to the top with water and cook on LOW all night. In the morning, pour the broth mixture through a sieve and you have some nice homemade broth. You can use that as a base for soup or freeze for later. You will probably want to season it with salt and pepper.
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