26 Low-Cal Recipes
Looking for Low calorie dinners and snacks to help you eat healthier? Here are 26...
February 26, 2014
"This is a 'One Pot' - 'Two for One' recipe. Now, I wouldn't serve this as a "Roast Chicken," because it is pale in color and no crispy skin; however, the chicken is moist and tender. I usually remove the skin, and slice up the chicken; and, serve with gravy - and it's delicious. Leftover chicken I freeze in individual freezer bags for later use. Since, I normally make 2 chickens at a time; I will get a good 8-10 bags of chicken. These are perfect to top a salad, in pasta or rice dishes, chicken salad, soups, pot pies or casserole dishes; or just as is. Perfect to make ahead for a quick meal. Now, you aren't done. After the chicken cooks all day, simply put the bones, back in the crock pot, add a few vegetables, water; and, let it cook over night. In the morning. You have a fantastic chicken stock. Simply, cool - strain - and transfer to your freezer. So, watch the sales ... that is when you buy the chickens. And, they don't have to be the big roasters. Get the smaller ones - they work just as well. And, now you have got probably 10+ meals out of 2 chickens; plus, enough broth for several dishes and soups. Also, it was all in one pot."
Phase I - Chicken ... First, clean the chicken well, pat it dry; then, let the chicken set on the counter, and come to - almost room temperature. Stuff the chicken with the lemons, garlic cloves, and herb sprigs (and use whatever herbs you like). There is no right or wrong. Next, mix the softened butter and olive oil together; and rub all over the chicken. Mix the salt, pepper and paprika together, and season both chickens. Add the chickens to the crock pot; and place the onions around the chickens. Also, add the bay leaves and wine.
Cook ... Cover, and turn the slow cooker on low; and, cook 7-9 hours until the juices run clear. Use a thermometer to make sure the chicken is done - the temperature should be 165. Please remember, that all crock pots cook differently. I used a large oval, and a new crock pot - and it took 8 hours. Cooking times can vary, if using larger chickens; or using smaller crock pots. Just keep that in mind.
Finish ... Once the chicken is done; remove to a serving platter or cutting board to cool. Keep the crock pot covered to keep warm.
Once the chicken is cool enough; break it apart, and cut up the chicken. Package it up as you like.
Phase II - Stock/Broth ... First, I do like to scoop out any of the onions/herb sprigs/bits and pieces, in the crock pot that I cooked with the chicken. Don't worry, if you leave a bit in there; it won't hurt - they did their job. Then, after breaking up the chicken; transfer all the bones, back to the pot. Add the carrots, celery, onion, new bay leaves, peppercorns, and water.
Cover and cook on low over night, for 10-12 hours.
Finish ... Turn the pot off, and let it cool (right in the pot). Once it is cooled; strain, and package up how you like. I love to use freezer ziploc bags - they lay flat, and save space. I like to freeze some in small bags, and other in larger quart baggies. You will have a good 15-16 cups chicken broth/stock, ready to use. This is perfect for a weekend project.
Dinner, Stock, and Broth ... You basically end up with chicken for dinner; and many nights to come. And, homemade stock/broth for your freezer stash. As I said - it isn't roast chicken with that crispy skin; however, it is very tender and moist. And, the stock/broth is perfect for soups, stews, sauces, etc. Use and ENJOY!