Return to Main Recipes Page/Return to Home Page
1 onion, sliced
Place sliced vegetables in the crockpot. Set the whole chicken on top of them, sitting up. Pour the water over the chicken, cover, and cook for 8 to 9 hours on low temperature.
Remove the chicken from the pot and let cool until easy to handle. Meanwhile, strain the broth and skim the fat. The resulting broth isdouble strength, so mix with equal parts water.
Remove the chicken meat from the bones, and cut into appropriate sized pieces for another recipe.
Poster's Notes:
This chicken is great for any recipe that calls for a moist sauce, or chicken salad. I put it in my pasta sauce or on top of Indian spinach (click here for recipe).
There is only the one half cup of water. It's just so the vegetables don't get burnt before the chicken gives off it's liquid. With the cover on, and such a low temperature, you don't have the steam loss that you do with a pot of soup on the stove.
Raya Tarab, Z'L says: Do you think that for crockpot-challenged people like me, its possible to cook this dish over low flame for a long time, maybe overnight?
Maxine Wolfson replies: Maybe on a blech. Otherwise, somewhere I recall someone mentioning that there is a conversion site for changing crockpot recipes to stovetop, or vice versa. If you have another means of keeping the temperature at 160°F/70°C for 8 to 9 hours, go for it.
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1 carrot, sliced
1 celery rib, sliced
1 large whole chicken (about 3 to 4 lbs.)
1/2 cup water
This is a wonderful way to kill 2 birds with one stone. You get a wonderfully rich soup, and also lots of chicken that falls off the bones.