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A chicken in every pot...

January 9th, 2008 at 07:23 am

Or at least in ours! I have a whole chicken seasoned with chicken rub in the large slow cooker. I don't mind slow cooked chicken but I'm not wild about the boiled meat effect that method of cooking gives it. So I loaded the bottom of the crock with crumpled foil and chunks of potatoes since that helps keep the bird out of the liquid. Right after I put the bird in the pot I got an email from someone suggesting I tightly wrap it in foil for that crispy skin like you get with rotisserie chicken. So, I removed the chicken, wrapped it very tightly in foil, and put it back on it's bed of foil and potatoes. We'll see how it turns out. Hopefully it will be good.

This bird and it's leftovers are part of my menu planning for the next couple of days. We'll have it tonight with broccoli, spinach, or some other green vegetable, and the leftovers will be used for chicken and dressing with gravy, chicken quesadillas, and chicken salad.

The bird cost me about $2.89 so getting from it four meals for two people makes it a very thrifty chicken!

8 Responses to “A chicken in every pot...”

  1. nance Says:

    Can't wait to hear how the chicken turned out. I don't like the "boiled" effect either.
    You are so right. You can safe a lot of money, and eat well by planning to make multiple meals from one main ingredient.

  2. sagegirl Says:

    I am excited to know how it turned out too. Please make sure you post your results.

    I found chicken breast at Kroger Monday, buy one pound, get one free. So I am planning chicken and rice, chicken tortilla soup, and I will have enough to do another--not sure what yet.

  3. midlight21 Says:

    Sounds great Denise!!

    ummm, Sagegirl, how about some Chicken Alfredo? Lots of noodles and sauce and a bit o' chicken!

  4. DeniseNTexas Says:

    Yum, alfredo! That sounds good. I might do that instead of one of the other dishes.

  5. Joan.of.the.Arch Says:

    Last night we had a chicken dish inspired by carry out "Chinese." We made a cornstarch based white sauce very heavy on the garlic and punched up with chicken bullion, ginger, and black pepper We poured that over lightly cooked broccoli, cauliflower, carrots, and some bits of previously roasted chicken. (But it was about 95% vegetable.)

  6. DeniseNTexas Says:

    Joan, that sounds good! Was it? I might try that with some of the leftover meat, too.

  7. Broken Arrow Says:

    Wow, learn something new everyday! I would love to be able to get the taste of a roast out of a crockpot. Please let me know how it goes.

  8. Joan.of.the.Arch Says:

    Denise, I'm not sure if it was good, oddly enough. Husband liked it, but I said, "This would probably be really good if someone else had made it." Sometimes food just tastes better if someone else cooks, ya know what I mean?

    Today, I made another dish with this same chicken (16 lbs of it bought the day before Thanksgiving!) I made stuffed giant shell pasta which will be baked later tonight in an alfredo sauce that has about two tablespoons of left-over Mexican style chopped tomatoes in it. That was canned and just sitting in the fridge waiting for something. The stuffing is chicken minced very finely + Neuchatel cheese + Italian seasoned bread crumbs + parmesan Cheese + asiago cheese + ginger (beleive it or not) + basil + minced wild greens. Still have garlic chives in the garden and will sprinkle some on when they come out of oven.

    I ate one of these for lunch, and one alone was quite filling. I used a whole box of these noodles, so now I've got to freeze many small portions for just two people. I think spouse needs to take these in his lunch to work for the next several eons. But it used up some of the chicken we'd roasted.

    Did the foil trick work? I like "wet" crock pot chicken, but do get tired of it that way after while.

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