Recipe by Chef jessica
Recipe by: Lynn Nelson at Busy Cooks (this recipe works well for chicken quarters also!)
Top Review by Twiggyann
This is a regular in our household. I always use water in this recipe instead of chicken broth. I pull apart the chicken and take it off the bones in little bitesize pieces in 2 or 3 cup portions (great for using in casseroles). I chill the broth in the fridge until it's gelatinous, scrape off the fat, then I dilute with an equal part water before I freeze it.
- 1 onion, sliced
- 1 carrot, sliced
- 1 celery rib, sliced
- 1 (5 lb) chicken (or more)
- 1⁄2 cup chicken broth or 1⁄2 cup water
Directions See How It's Made
- Place sliced vegetables in the bottom of the crock pot. Sit cleaned chicken on top, neck up. If you wish you may season with herbs, pepper, etc, but this is not necessary. Pour broth over, cover and cook on low 8 or 9 hours.
- Remove chicken from pot and let cool until easy to handle. Meanwhile, strain stock and defat. This stock is double strength, so mix with equal parts water for use. Remove chicken from bones and cut into pieces sized appropriately for your recipe.