How to cook a whole chicken

This is from Erin Chase's $5 dinners.  She is pretty much a genious at eating healthy on a budget.  She has 3 boys (which may be why I feel like I can relate to her).  Her site is full of great ideas and recipes that are healthy and cheap.  Lucky for me... most of what she posts my kids with food intollerances can eat.  She also has a book out that I have not yet had a chance to get but it's one I can't wait to add to my collection!

I came across this on her blog and have made a few free range (little chicken get to run around and have a happy life), organic (no hormones, no antibiotics) chickens.  It's so easy.  I usually let the crock pot do it's thing during the night and wake up to a delish chicken that falls off the bone.  I bag it in ziplocks and grab it when we are on the go or toss it into recipes.  I also freeze the broth (as she suggests) for soups and whenever a recipe calls for it. 

How to Cook a Whole Chicken

by Erin, The $5 Dinner Mom on August 26, 2009

Recently there have been quite a few Tyson fresh chicken coupons out there!  I have used some when boneless skinless chicken breasts were on sale.  And I have used others for the much cheaper whole “cut up” chicken….which is what I used below.
I have seen whole chickens for as low as $.88/lb!
So here’s what you do…
1. Buy a whole chicken when it’s on sale…it’s MUCH cheaper than the slimmer, boneless skinless breasts. And you can do more with a whole chicken…get more meat…both white and dark…and make homemade stock, too!
2. Unwrap it and remove bag from the inside the chest cavity (I don’t use these parts…except if I wish to make gravy!).
3. Place your whole chicken into the crockpot with 1 cup of water.  I add water so that I can strain the juices after it has finished cooking and freeze them for use in soups (homemade chicken stock!).  Season chicken with salt, pepper, and other favorite spices…perhaps sage, poultry seasoning.  Toss in a some onions, garlic, carrots.  Whatever you like.
4. Set slow cooker to low and cook for 8-10 hours.
5. Once the slow cooker has finished cooking your chicken, carefully remove the chicken and place onto a large platter or cutting board.

6. Let it cool for a bit, until you can comfortably handle it…cause your fingers will get messy!  Remove the bones, and set aside for making stock.   Shred all the chicken meat.  I find it’s easier to use my hands, but a knife will do the trick too.
7. Place the leftover bones/carcass into a pot and cover with water plus 2 inches.  Add a splash of vinegar (this pulls calcium from the bones). Bring to a boil, then reduce heat and let simmer for 1-2 hours.  Strain and then let cool in the refrigerator.  Once cooled, skim off the layer of fat and pour the remaining stock into freezer baggies and freeze.
Homemade Chicken Stock.  Preservative and Additive Free! Plus about 6 cups of shredded chicken!
Not bad for $.88/lb, or usually less than $5!
What to do with the shredded chicken…Use it in your favorite chicken casserole, for chicken tacos…mixed into rice…whatever your hearts content!
- http://www.5dollardinners.com/