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  • Slow Cooker Mock Rotisserie Chicken & homemade broth

    2 votes
    Slow Cooker Mock Rotisserie Chicken & homemade broth
    Prep time:
    Cook time:
    Servings: 6
    by Linda Gee
    15 recipes
    		 >
    Chicken can be divided between several meals. Make broth in the same crock pot and save time for clean up. As soon as you remove the chicken from the crock pot, add the neck, skin and some water and start heating on high to prevent contamination. Add the carcass to the crock pot as soon as it has the meat removed. Great way to prepare chicken for multiple uses.

    Ingredients

    • 1 whole chicken, skinned (4-5 pounds)
    • 2 tsp kosher salt [omit if on low sodium]
    • Liberally Sprinkle inside and out with Mrs. Dash
    • Optional: Red Pepper Flakes, Paprika, Onion Powder
    • Optional: Stuff with quartered onion &/or apple &/or celery or other veggies, garlic cloves.

    Directions

    1. Skin the chicken and get rid of the neck and other stuff from the cavity. Save the skin & neck in the refrigerator. Rinse the chicken well. Pat dry with paper towel.
    2. Season with your choice of seasoning, inside & out, rubbing it into the chicken.
    3. DO NOT ADD WATER.
    4. Cover the slow cooker and cook on high for 4-5 hours or low for 8 to 9 hours. I prefer to cook on high.
    5. When cooking time is over, check internal temp of chicken.
    6. Then allow to rest on cutting board for twenty minutes, covered with foil or Saran Wrap.
    7. Return the carcass and any bones that were not on individual dinner plates to the slow cooker. Add the reserved skin and neck. Add bay leaf and any veggie scraps stored in the freezer. Fill with water. Cook t he scraps & carcass on low over night. The next morning, strain the broth from the scraps. Chill for 24 hours. Skim off fat. Store broth in a pitcher in the refrigerator & bring to a boil every third day.

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