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Posted by on Sep 24, 2014 | 0 comments

Whole Chicken in a CrockPot + Homemade Bone Broth

Whole Chicken in a CrockPot + Homemade Bone Broth

Whole Chicken in a crockpot plus homemade bone broth

I can almost guarantee this recipe will be one of your new favorites. It’s quick, easy, inexpensive and you’ll get some yummy and nutritious homemade broth as well. Look for a whole organic chicken around 4 pounds. Even for organic you’ll pay under $2/lb.

Bone broth is a miracle food. Good for healing so many health problems:

  • common cold + flu
  • overall immunity
  • gut + digestion issues
  • inflammation
  • painful joints + arthritis
  • promotes strong bones
  • promotes hair + nail growth

WHOLE CHICKEN IN A CROCKPOT + HOMEMADE BONE BROTH

(gluten free + dairy free)

Serves: 6

Prep Time: 10 minutes

Cook Time: 7-8 hours

INGREDIENTS: Use organic whenever possible

  • Whole Organic chicken about 4 pounds, or whatever will fit in your crockpot.
  • 1 small yellow onion
  • 1 tablespoon coconut oil, preferably organic unrefined
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage

DIRECTIONS: 

Rinse chicken and make sure innards are removed. Stuff the onion inside (roots and outer layer removed) to add flavor and moisture. Rub coconut oil on the bottom and sides of the crockpot to prevent sticking. Place the chicken in the crockpot. Sprinkle with spices (can use whichever you have on hand or desire). Cover and cook on low for 7-8 hours or until well cooked. That’s it!

DIRECTIONS FOR BONE BROTH: 

  1. Remove the chicken from the crockpot, but leave the juices behind.
  2. Pull the meat off the bones and use however you wish. I like to separate the dark meat from the white meat and store in separate containers.
  3. Put the bones and the onion from inside the chicken back in the crockpot with the juices.
  4. Add the following chopped veggies: 1 small onion, 2 ribs of celery and 2 medium carrots.
  5. Add 2-3 quarts of water and a little more sea salt.
  6. Cook on low overnight or for another 12 hours. Strain the bones and vegetables out.

Use the broth within 3 days or freeze for later use in a glass container. If you freeze it, be sure to leave some room in the container otherwise your container will break when the broth expands in the freezing process. I’ve learned the hard way about that one :).

So, what do you think? What did you use the homemade broth for? How easy is this recipe? Let me know in the comments below.

All my best,

Shannon

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