Monday, September 29, 2014

How to Make Supper and Chicken Broth All at Once

If you have a whole chicken, or a few whole chicken legs, or even drumsticks to cook, here is an idea! Cook them in a slow cooker to make shredded chicken* and chicken broth all in one swoop!

Broth, cooled and ready for the fridge!

Oil your slow cooker (crock pot) and then salt the bottom.

Put the chicken (boneless chicken will render next to no broth, so please use on-the-bone chicken) in a slow cooker and set it on low.

Fill water to the top of the chicken.

Salt the pot of water and chicken.

Cover the slow cooker.

{insert sleep}

Wake up.

Grab some elixir of the gods (coffee).

Use tongs to remove bones and chicken.

Strain remaining liquid.

TA-DA! Shredded chicken and chicken broth all in one!

Refrigerate your broth and use within three days (use good judgement, please), or freeze it for later.

I like to think that Auntie Leila would qualify this as save-a-step cooking. :)

Happy Autumn! Happy cooking!

*The chicken breaks down and falls off of the bone with the low heat and water.

Useful tip: Freeze the broth in ice cube trays for ease of use.

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