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Crock pot chicken

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I am about to share with you one of my favorite recipes of all time. Why is it one of my favorites? There are a few reasons:

1. It is easy

2. It cooks in the crock pot

3. It uses lots of fresh, local ingredients

4. You do not have to remember to THAW the food in advance, which I am terrible at

5. It saves you MONEY

I can’t take credit for this recipe – it came from a local farmer who raises chickens and was interviewed in the local paper last year about how she likes to prepare her own local, pasture-raised poultry. This recipe is a very slight variation on her original, but I give all the credit to Alison Wilson of Full Quiver Farms. I knew I had to make this recipe when Julia Child’s 100th birthday came around a few weeks ago, and the infamous taping of her roasting a chicken was inescapable. She was a completely lovable spaz, and I feel certain, based on that footage, that she got salmonella more times than she could remember. But, despite all that, I wanted to make a chicken.

First, you SLAP the chicken!

This is a basic crock-pot chicken. But when done right, it is flavorful, can be used for several meals, and will provide you with nearly 10 cups of fresh, delicious chicken stock. Let’s get started.

As I mentioned above, you do not have to thaw your chicken first, which is possibly my favorite thing about this recipe. It’s so hard to remember to take something out of the freezer in the first place, and then when you get into the realm of poultry, trying to figure out how many hours it needs to thaw based on the pounds….well, that’s called Math, my friends, and I don’t ride that train. But because you can put the chicken into the pot frozen, it will take a full 8-10 hours to cook to completion, so keep that in mind – get up a little early to get this one in the pot, OR do it overnight and wake up to a house that smells like the inside of your grandmother’s kitchen on Sunday afternoon – both good options.

I used a 5lb pasture-raised chicken from G-square farms in Isle of Wight County, VA. I bought and received this chicken within a week of it being processed. It does come to me frozen, but it is still tender and delicious when cooked. I paid $16 for a 5lb chicken, which I realize is more expensive than a chicken from the grocery store, but I feel like I shouldn’t have to explain to you all at this point why it is better to pay a little more for a quality, ethically raised chicken. Plus, you’ll see how $16 is going to make 2-3 meals.

In the bottom of your pot, dump your mirepoix (a combination of sliced and diced celery, carrots and onions). I use one onion, two carrots and two stalks of celery. Cover the bottom with this mixture and season with salt/pepper and then toss in a few cloves of garlic (or if you’re me – an entire head of garlic), crushed.

On top of that mixture, place your frozen chicken. Make sure, if it has gizzards, that those are removed. Then, this is where my recipe varies – I top the chicken with as many fresh herbs as I have on hand from my garden. In this case, a tiny bit of oregano, sage, rosemary, thyme and chives. I also season the chicken with poultry seasoning, more salt and pepper. Then cover the whole things with water. Ideally, you want the water to come up over the top of the chicken, but just put in as much as you can without overflowing. Finally, the secret ingredient – add 1/4 cup of apple cider vinegar. According to Wilson, the vinegar helps draw out the flavor and nutrients from the chicken bones.

Mirepoix, pasture-raised poultry, fresh herbs, crock pot chicken!

Then….walk away. Just walk away. 8-10 hours later you’ll have something that looks like this:

Your final product(s).

Remove the chicken from the pot carefully with tongs – it will fall apart a bit, so just go fishing for the drumstick, which inevitably is the first thing to go. Set the chicken out on a rimmed baking dish and let it cool. While it’s cooling you can deal with the broth, but for the sake of explaining this picture – once it’s cooled, debone the chicken (this is the most time consuming part of this recipe). I separate out the dark and white meat, but do whatever you like here. Then I take out what I need for whatever I’m making that night and refrigerate or freeze the rest. I only needed about one breast and a bit of dark meat for that evening, the rest went in to tupperware and supplied TWO more dinners!

When you’ve removed your chicken from the crock pot, you’ll have broth and a whole lot of bits and pieces left. To separate the broth from the solids, place a sieve over a large measuring cup or container and use a ladle to strain the broth:

Look at you with your homemade broth!

Once the broth has cooled, I store it in different sized containers. I feel like recipes are always calling for just a 1/4 cup or a few tablespoons of broth, so I freeze an ice cube tray of broth, which I then pop out and store in a zip lop bag once they are completely solid – each cube is about 1 oz of liquid, so just pull out a cube at a time as needed for recipes. I also freeze 1 cup servings and then a large 4 cup container. The broth is naturally pretty low fat since we didn’t add any oil and pasture-raised animals are pretty lean, but if you’d like you can use a fat separator OR just store the broth in the fridge for several hours and skim the fat off the top once it’s congealed.

SO, now you have 10 cups of broth and an entire deboned chicken (I had about 8 cups of meat, but that will depend on the size of your chicken). What to do next? Well, I’m sort of a sucker for chicken wings, but let’s face it those deep fried, smothered in sauce, then dipped in another sauce appetizers are not doing anyone any favors. So here is my health(ier) take on buffalo wings.

Take one breast and tender and 1/2 cup of your dark meat and chop it up or shred it. Place it in a bowl and add 1/4-1/2 cup of buffalo wing sauce (depending on how saucy you want it). I use the Texas Pete brand because I think it’s spicier than others, and I’m not playing around when I want buffalo, but you can buy a milder brand. Then add 1/2 packet of dry ranch dressing mix. Mix well. From here, you can do whatever you want with this – put it on sandwiches, make a salad, whatever. I did lettuce wraps with iceberg lettuce, home made ranch dressing, shredded carrots, diced celery and crumbled blue cheese.

Buffalo chicken and accouterments.

Served along side some local corn on the cob and home made potato chips made from local potatoes, oh and of course a Corona with lime . . . whoa.

There isn’t a bar in town with buffalo chicken this good.

This recipe used about 1/3 of the whole chicken and served two people for dinner and then two people for lunch the next day. Another 1/3 got used in a chicken pot pie, which three very hungry people consumed in one meal, and then the other 1/3 is in my freezer – just waiting to become something else delicious. I use the chicken stock in everything, and barely ever have to buy it from the grocery store because I make a crock pot chicken once or twice a month, keeping me stocked with . . . stock.

Recipes like this just make me happy – they are a breeze to do, they work on so many different levels, they give you two products for the price of one and will feed you for a week.

What are your favorite dual purpose recipes? 

Sweet Meat

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I promised I wasn’t a vegetarian and I’m here to deliver. Also, my friend Robyn threatened to stop reading the blog unless I posted a meat recipe she could make for her seriously carnivorous husband. Fine.

But before we get into that, I want to talk a little bit about meat, the consumption and environmental effects of it, and healthy options and portions. Wait….where are you going? No, really – it’s important! Fine, I won’t TALK about it, I’ll just show you this:

Get the point? Meat should be a SMALL percentage of your daily food intake. It should be used as a side dish, not a main course, and should be chosen wisely. I can’t say that this particular recipe was the “wisest” one, but it did serve up about 8 small servings over the course of three days, so it had that going for it.

This recipe was adapted from one I found via Pinterest, and was originally posted here. I changed it up a little, but all in all it’s pretty similar.

Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:
1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 bunch of fresh sage
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon granulated garlic
3 clove garlic, crushed
1 small onion, sliced
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:
Rub roast with salt, pepper and granulated garlic. Place in slow cooker with 1/2 cup water, sage, crushed garlic and onion slices. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
I sort of sliced, sort of shredded the pork loin when it came out of the pot, removing the fat as I cut. I used a regular pork loin, not a tenderloin, so there’s some different meat textures going on in there. Once I had sliced/shredded it onto a platter, I drizzled the glaze over top of it.

I served it with a squash and corn casserole and a light tomato and cucumber salad. You’ll notice the portions here look similar to the diagram at the beginning of the post:

The meat only takes up 1/4 of the plate.

So, see – I DO eat meat. I just think we have to start thinking about it and preparing it and eating it a little different. Meat can be a great source of protein, but it can also be a great source of saturated fats, unnecessary hormones and antibiotics. Not to even mention or get into the kind of cruelty that goes in to most mass-bred cattle, pork and chicken. Under normal circumstances I purchase all of our meat through local farms who use ethical animal raising and slaughtering methods. This was a rare exception, although the meat is still technically local (Smithfield, VA).  Yes, locally raised meats are more expensive, but when you eat less of it, the cost works itself out. Not to mention the long-term health benefits of eating less meat and more sustainable meat are a huge cost savings (would you rather spend money on healthier food or on blood pressure, heart disease and diabetes medications and treatments?). Pasture raised meats have less saturated fats, are generally not fed antibiotics (because they are outside eating grass, not shoved in a cage with 1,000 heads, chowing on grain which inherently makes cows sick), and are leaner because of the natural exercise they get. The same is true of pigs and chickens. If you’d like to learn more about the environmental and health effects that meat has in America, I would encourage you to read The Omnivore’s Dilemma by Michael Pollan. This is the book that the documentary, Food Inc. was based on, but if you’re like me and can’t stomach movies like that, try the book instead. He traces the steps of three meals from beginning to end: a fast food meal, a “locally sourced” meal, and a meal that was 100% hunted and gathered by him. It’s fascinating and you will never look at the food the same way again, I promise.

Ok, so I ended up talking about it anyways. I’ll get off my meat soapbox now. Honestly, I do love it and I do eat it, and when the summer ends and we get into fall and winter, you will see me use it as an ingredient in a lot more dishes.

What is your favorite meat? Where do you get your meat from and what is important to you when purchasing it? What kind of questions do you ask your farmer, butcher or grocer when purchasing meat?