Real Food Recipe 2- Whole Chicken and Homemade Chicken Stock

Until about six months ago, I always bought my chicken stock from the store. I knew it was high in sodium, but making my own seemed like such a daunting task. After learning and researching GMOs, conventionally raised meats, etc. I decided that I needed to start buying organic. Lets face it, it’s expensive. It certainly didn’t fit in my grocery budget to buy chicken breast at $7 per pound! So I had to experiment a little, and so far I’m able to buy about 75% organic without raising my grocery bill at all. But that’s for another post. I started buying organic whole chickens, because you can get so much out of them at so little cost. They generally feed us two dinners, one with the chicken as the main course and another like tacos or a roasted chicken salad. It’s super easy, and with very little effort you can make your own stock as well!


    Slow Cooker Lemon Rosemary Chicken

One Whole Chicken
2 Lemons
3 Sprigs of Fresh Rosemary
1 Large onion
2 Cloves of Garlic
1tsp Dried Rosemary
Salt and Pepper

Start by washing and cleaning the chicken. Sometimes the liver and neck are shoved inside the cavity, just remove and discard them. Cut one of the lemons and the onion in half and put them in the cavity along with the sprigs of rosemary and garlic. Place the chicken in the slow cooker breast side down (I’ve found that the breast meat is more tender that way). Squeeze the other lemon on top and sprinkle with dried rosemary, salt, and pepper. Cook on low for 6-8 hours or on high 4-6 hours. Remove the meat, lemon, and rosemary. Reserve the skin, bones, and juices for stock!

Krissy's Phone 529    That’s a lot of chicken!



    Homemade Chicken Stock

Reserved juices, skin, onion, and bones from Lemon Rosemary Chicken
1/2 bag of baby carrots
2 bay leaves
2 sprigs of celery

Add bay leaves, carrots, and celery to slow cooker. Fill the slow cooker with water. Cook on low overnight, 8-12 hours. In the morning, remove the bones and strain through a fine mesh strainer into mason jars. Freeze for up to 6 months. The yield will vary based on the size of your slow cooker, mine gives me approximately 6 pints. You can thaw it in the refrigerator overnight, or take the lid off and microwave it if you forget!

Also, if you do not have celery on hand, it’s just as good without! I made it that way yesterday!

Until our next adventure,
Moving Mommy