Ingredients for The Stretching Chicken
- Stewing Chicken
- 1 large onion (quartered)
- 6 cups water
- Salt and pepper to taste
- Bay Leaf
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How to Make The Stretching Chicken
- Place 1 whole chicken (approx. 3-4 lbs), 1 large onion (quartered), and 2 bay leaves in a slow cooker.
- Season generously with salt and pepper to taste. Add 6 cups of water to the slow cooker.
- Cook on low for 9-10 hours. Do not open the slow cooker during cooking.
- Carefully remove the chicken from the slow cooker and let it cool completely.
- Strain the cooking liquid through a fine-mesh sieve into a large bowl.
- To remove fat, pour the strained stock into a large, shallow dish and refrigerate for at least 2 hours. Once chilled, carefully spoon off the solidified fat layer.
- Reserve the jellied consommé (the solidified stock) for soups or other recipes. You can portion it into freezer-safe bags and freeze for later use.
- Once the chicken is cool enough to handle, remove the skin and bones.
- Shred or chop the chicken meat into your desired size. Portion the chicken into freezer-safe bags, removing as much air as possible before freezing. Keep aside the amount of chicken you will be using immediately.
- For optimal freezing, consider vacuum sealing the chicken portions.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
12g
Carbs
0g
