Crockpot Frugal Chicken

Even though I don't have to leave my house everyday to go to my job, doesn't mean that I don't still have time restraints or that I want to spend all my spare time in the kitchen.When time allows, I adore cooking with Ella Fitzgerald crooning to me and a glass of wine in hand while I'm chopping or sauteing something for dinner. Unfortunately, some days I need to rely on my handy kitchen friend, the crock-pot. I use mine weekly these days simply because I don't have to babysit it and for summer cooking it doesn't heat up my house. I have three in various sizes depending on what I need to cook that day. Last week I decided to see if I could stretch an already tight grocery budget even more. I bought a whole chicken for less than $5 at Aldi instead of a bag of boneless, skinless chicken breast, which usually turns out to be just chicken breast pieces for around $6. The results were amazing! I got four meals for two adults and around 1 1/2 quarts of homemade chicken stock for soup which will net more meals, all from one chicken. I wouldn't have gotten that from the bag of chicken breast. The meat is juicy and moist. This is all you need: 1. whole chicken. 2. one lemon. 3. 1/2 stick un-salted butter. 4.salt. 5. Ground black pepper. 6. Chicken grill seasoning. 7. one onion, peeled and quartered. 8. two ribs of celery, halved. 9. one cup water.

I always rinse my chicken under running cold water on the outside and inside the cavity. Then I take my fingers and I go under the skin careful not to tear it, to create little pockets between the skin and meat. In those pockets I take the 1/2 stick of un-salted butter that I cut into pieces and I put the pieces of butter under the skin in those pockets. Next, I rub salt, pepper and grill seasoning all over the bird and also inside the cavity. Last I cut the lemon in half and stuff it in the cavity.I put the bird in the crock-pot and then I place the onion quarters and celery pieces around the bird and pour in the cup of water.

Put the lid on the crock-pot and cook on low for 6-8 hours depending on your crock-pot. I always check mine after 6 hours. The best way to remove the bird once it's done is to put a set of closed tongs inside the cavity and lift it out onto a carving board. Allow the chicken broth and the crock-pot to cool and then strain your broth into a bowl with a tight fitting lid. Place in fridge overnight. the next day skim off the fat from the top of the broth and use or freeze for later use.

There ya have it. This saves me time and money and I hope you find it useful.You can eat the meat carved and served with side dishes or you can shred it and use it for chicken salad, soups, chicken and dumplings, or tacos. Just however you chose to use it. Happy cooking!