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Wednesday, April 13, 2011

Crockpot Chicken Quarters

Tender chicken quarters from the crockpot.
   Chicken quarters are one of the cheapest meats and I'm determined to find a way to use them. The whole family likes chicken, but most of us could do without picking through the bones. 
   This weekend I decided to make it easy on us all and put them in the crockpot. Not only did the meat come out very tender, but I got some good chicken stock to use, too. It just takes a little planning, cook chicken one day, use in recipe of choice the next day. And just for my family - bones be gone.

Crockpot Chicken Quarters
4 chicken quarters
3 chicken bouillon cubes
Quarters in crockpot.
3 cups water
1/4 onion, chopped
1 t. kosher salt
1/2 t. ground black pepper
1 bay leaf
1/2 t. rosemary
1/2 t. thyme
1/4 t. celery seed

   Put bouillon cubes in large measuring cup with water. Microwave on high about 3 minutes. Let dissolve while assembling other ingredients. 

Place chicken in bottom of crockpot, add spices, onion and pour chicken bouillon over all. Cook on low 12 hours. Refrigerate. 

Skim excess fat off top. Put chicken on large cutting board and pull meat off bone. Discard bones and skin. Dice chicken into pieces and put in container. Refrigerate or freeze for later use.

With remaining liquid in crockpot, put colander over large measuring cup (or bowl) and strain. Save stock for use in other recipes.

I used this as base for other recipes - Chicken Vegetable Gumbo, Sesame Chicken Salad, Chicken and Noodles and Broccoli Chicken Alfredo. 

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