Whole chickens are a good value as far as meat is concerned, and they often go on sale at the grocery store. My trick is to cook a chicken on the weekend or a Monday night, as the leftovers become a handy little meal helper for the rest of the week. I use the leftovers for sandwiches, for adding protein to my salads at lunch, and I incorporate them into other suppers, like quesadillas, chicken pizzas, or pastas. And if I'm really on a roll, I will boil up the bones to make a flavourful soup stock, and either freeze it or make myself a good ol' pot of homemade soup!
And it gets better. I recently discovered the slow cooker delivers a chicken that is just as juicy and yummy as one from the oven. You're welcome :).
- 1 Whole Chicken, 4 - 5lbs
- Salt and Pepper, to taste
- Other spices and flavourings you enjoy, such as garlic powder, onion powder, thyme, paprika, minced garlic, lemon slices, etc. (optional)
1. Crumple up sheets of aluminum foil to form 2 or 3 balls, each about 2 inches in diameter. Place these at the base of the slow cooker. This will lift the chicken off the bottom of the slow cooker, helping it to cook more evenly and prevents sticking. You could also use a small metal rack if you had one that fits your cooker.
2. Remove any giblets that may be in the inner cavity of the chicken. Place the chicken on top of the foil in the centre of the slow cooker. Pat the chicken dry with paper towel.
4. Cover the slow cooker and cook on low for approximately 4-5 hours, or on high for 2.5 to 3.5 hours. Cooking time will depend on the size of the chicken. The chicken is done when the internal temperature reaches 180 F or 82 C.
Natalee, RDPin It