Make a chicken last a week

Feaston has finally gotten around to cooking a whole chicken!

Usually we cook a whole chicken and freeze the leftovers to use in whatever meal we want. Why do we do this? Because whole chickens are very cheap and cooking them could not be any easier. All you have to do is plunk it in a Crock Pot and turn it on. No, really. That’s it. You can thick-slice some onions and put them in the slow cooker first, if you’re into that sort of thing.

Like I said, normally we end up freezing the leftovers. But this time we made our favorite chicken recipes to share with you, the Internet. Also, we didn’t have a whole lot of leftovers because I think this chicken was only 4 pounds. Also also, we have blown off our diets.

Here is what is on tap for this week:

Drumsticks with garlic redskin potatoes and green beans
Homestyle chicken noodle soup
Feaston’s buffalo chicken nachos

I think I have been through this briefly before, but the short version is that a while ago we switched from chicken breasts to whole chickens. The reason is that whole chickens are only $.79 a pound! Waaaay cheaper than their boneless skinless counterparts.

Feel free to be creative with your chicken.

Feaston has a pretty basic method for cooking a whole chicken. Drop it in a crock pot, season to taste and cook it on low for 8 to 10 hours. That’s right, no broth or other liquids needed. We guarantee that when you get home from work, the meat will literally fall off the bone.

This is a raw chicken. Turn it into yum yums.

This is a raw chicken. Turn it into yum yums.

For seasoning, Feaston kept it simple and used sea salt, black pepper and rosemary. You don’t need to pull any punches with the seasoning because you are just going to ditch the skin later on.

But, we do have on more spice trick up our sleeve. We combine 1 teaspoon each of salt, paprika, cayenne pepper, onion powder, pepper and garlic powder just to give the meat a little something something.

No matter which spice rub you choose, this makes your house smell AMAZING!

When you get home from work, follow your nose to your Crock where you chicken should look something like this:

Now that is a yum yum. Notice all of the broth? Yeah, that's all from the chicken.

Now that is a yum yum. Notice all of the broth? Yeah, that's all from the chicken.

It helps to drain out the Crock Pot before trying to handle the chicken. Use a turkey baster or carefully dump the liquid out. You can save it for soup broth if you’re so inclined. We did not.

You need to handle the chicken carefully, because it will completely fall apart when you try to move it. Eight hours in a crock pot will do that to a chicken. I ended up moving the chicken to a large cutting board, but if you get all the liquid out you could probably just pick the chicken out of the crock.

Pick out what you need for tonight’s dinner, which is actually being showcased tomorrow, and freeze the rest in some Tupperware.

Don’t feel like waiting all day to cook your bird? You can achieve similar results in about an hour and a half by following the recipe of the master.

Or, read the recipe here.

2 Comments

Filed under Menu

2 responses to “Make a chicken last a week

  1. Good Eater

    Hey! Cool new header photo. I do miss the eggs though, man every time I saw that I had to go fry some for myself!!!

  2. LKB

    Yeah – I like the new header, too. Nice & healthy!

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