I use this recipe ALL the time as a base for multiple dishes like chicken salad, quesadillas, chicken chili, chicken pot pie...the list goes on and on! Once you have cooked the chicken, simply pull the meat from the carcass, add 1-2 quarts of water to crockpot and cook on low 12-24 hrs to make an amazing chicken stock that serves as a base for many additional recipes. I usually get 2-3 meals per 5 lb chicken that are quick and easy!
1 Whole Chicken (4-5 lbs)
1 tsp Table Salt
Place whole chicken breast side down in a crockpot. If frozen place on high heat for 8 hrs, if thawed place on high heat 5-6 hrs.
Once cooked, use tongs to remove meat from carcass and allow to cook. Remove any additional bones and cartilage and place back in crockpot with carcass. Add 1-2 quarts of water (cover bones completely) and cook on low an additional 12-24 hrs. Once finished allow to cool and pour through sieve. Use broth for chicken chili recipe (or other recipe that calls for chicken stock) or freeze for later use.
Sarah Burnett obtained her M.S. in foods and nutrition and is a Registered and Licensed Dietitian. She lives with her family on a small pasture-based farm in the mountains of north Georgia. Working directly with her food has profoundly effected her views on nutrition and solidified her feeling that REAL, whole foods are essential in nourishing and repairing our bodies. You can read more about her nutrition journey here. Best of luck on your whole food, whole body, approach to health!