Skip to main content

Tastes Like Chicken...For Two Days After (Warning: Non-Vegetarian Post)

Every now and then, my local grocery store has a great sale on whole fryer chickens.  At three or four pounds each, these little guys are great for shredding for sandwiches, soups, salads, etc.

Here's how easy this is...

Lovely raw chicken photo courtesy of the folks at Prevention mag.
This is Chicken in Child Pose Position.  It's important that the dead chicken is calm and relaxed before consumption.

Into a slow-cooker or pot on stove, place the chicken, 4 cups of water, some carrot and celery sticks, a whole onion (chunked up), some salt and pepper, and a couple of bay leaves.  Let the slow-cooker go for a 8-10 hours, or simmer (very low heat, please) a few hours on the stovetop.  Cover the pot so that the water doesn't evaporate.  You'll do something amazing with it later.

Basically, when the chicken falls apart as you're trying to take it out, it's done.  Remove the carcass and all the meat bits, and let it cool.  Then, get your hands right in there and pull it apart.  It's kind of fun, actually.  You'll end up with a couple of pounds of what I call Blank Slate Chicken.  Set it aside for now.

In the crockpot, you'll have some liquid left, along with the aromatics and vegetables and chicken fatty bits.  Strain this all out, and pour into a freezer bag or container.  That, friends, is chicken stock you'll pull out later in the winter for stews, soups, etc.

Back to the shredded chicken.  Possibilities are limitless.  I divided mine in half.  That night we had...

Photo courtesy of Cooking Light.
BBQ chicken sandwiches with coleslaw.  I pretty much ate mine just like this...except without the bun.  The creamy, crunchy coleslaw right on top of the savory, tangy barbequed meat is a combination I really dig, and I don't need bread muddling it up.

There are a million and one barbecue sauce recipes out there, and I actually have one that contains red wine (perhaps for another post).  But, there was a half-bottle of KC Masterpiece in the fridge, and there was no better time than the present to get rid of it.  Into a saucepan on the stove went the sauce and half the shredded chicken...heat on medium until warm.  Eat.



The next day, I had every intention of making Chicken Noodle soup, because 'tis the season.  But, to make the soup, I'd have to make the noodles, and I dunno, I just couldn't muster the energy.  An excellent alternative?  Chicken tortilla soup.

'Preciate the folks at dishmaps.com for this pretty photo.
Soup base first.  Because you know I'm all about that base. About that base.

Ahem.

One onion diced, sauteed with some olive oil in a hot pot.  A three-finger pinch of salt and pepper. Two tablespoons of chicken base. One and a half tablespoons of cumin, chili powder, garlic powder and onion powder, each.  Add three tablespoons of tomato paste and stir until a thick paste forms.

Then, get out that amazing chicken stock you made earlier.  Dump in the whole thing.  Heat and taste and correct seasoning as needed (I usually need to add more cumin and salt...but that's my personal taste).  Throw in the chicken and heat soup fully.  Serve with shredded mozzarella, chopped cilantro, sour cream and crushed tortilla chips.

Om nom nom nom.

Seriously, though, I do love doing whole chickens in the crockpot.  It's so simple and I get two or three or four, sometimes, meals from it.

Happy New Year!

Comments

Popular posts from this blog

(She) Blinded Me With...Citrus

Excuse my attempt at tying today's blog entry with an iconic Thomas Dolby song.  What a terrible pun-ishment. Har har har. So, we're on the backside of Winter Vacation/Christmas Break/Holiday Hiatus here.  The kids return to school tomorrow, the freshman and I start back to our respective colleges next Monday. The clock is ticking and suddenly, I am whipped into frenzy to Get Work Done.  I suspect this phenomenon happens to many, many educators who try to avoid that panic-stricken night before they go back to work. And believe me when I say, I had the deepest, most earnest of intentions to write lesson plans, write quizzes, and generally prepare for the restart of my classes next week.  Like, really. And then...I was distracted by...citrus.  This happened. Okay, so....the lemons on the far right are no big deal.  They're available year-round.  But Meyer lemons...MEYER...I only find around here in the winter.  I first read about them i...

Keeping It Short, Keeping It Real

Today marked the penultimate day of Cake Decorating...and it was by far the most stressful of the last three weeks...and I mean, to quote the youth, I was a hater . But, that time is done and gone.  Here's what happening right now: A glass (which may turn into a bottle) of a Riesling I have not had in quite some time (read about that here ), and a episode (or more) of AMC's The Walking Dead . Let me clarify...quickly because TechMeat's got the Netflix cued.  School friends of mine went on and on about this TV show, so I got nuts one night and watched the first episode (with Brent, natch)...and now, we're kinda interested.  We're on episode 4 of Season One, so yeah, a long ways to go to catchup. Honestly, the last time we had this much interest in a TV show was Spin City and Dharma and Greg in the early 2000s.  For real.  We don't do a lot of TV around here.  Movies, yes.  TV, no. I'm going now.  To recover my strength and gear up for t...

The Salisbury Steak Haunts Me...

Let's jog the ol' memory tonight. Nah...let's more like shake the crapness out of my memory until it wets itself and surrenders any and all information I ask it for. If you read between the lines (not the Blurred Lines) on my Kenny Rogers-related post, you'll get that my childhood family meals were pretty Amurican.  Beef stew, pot roast, pan-fried pork chops.  I do recall cans of La Choy Chop Suey and chow mein noodles, and in the later years, tacos (and that was ethnic food at our house).  But, for the most part, Hamburger Helper (and this was long before Tuna, Chicken, or Asian Helper) and Swanson's made up the bulk of my childhood eating. And here's where things get even more murky: What in world did I eat for lunch when I was a kid? Take a moment to ponder this very question for yourselves.  Are you having as much trouble as I did answering this question?  Or am I just getting old?  Or have I repressed it? I know I did not get the cafeteria ...