The Stretching Chicken

  • Prep Time: 20 mins
  • Total Time: 9 hrs 20 mins
  • Servings: 20
  • About This Recipe

    “This is as much of a tip as a recipe! This one chicken can now make up to 20 servings done in different dishes. Make chicken enchiladas with some, add some to plain stock with veggies and seasoning , wonderful for Mexican recipes and also some Oriental dishes. I have just made enchiladas for 6 and there is still enough meat for at least 14 servings.You can make chicken stew with dumplings, or chicken ala king. The jellied consumme can be the base ingredient for a wonderful soup, again stretching this versatile chicken. It is tender and not dry.The list is as long as your imagination.”

    Ingredients

  • 1largestewing chicken( as Large as your crockpot will hold)
  • 1largeonion
  • 2cups water or 2cupschicken stock
  • salt & pepper
  • 1 -2bay leaf
  • Directions

  • Put your old hen, onion, & bayleafin the crock pot (cut up if necessary to fit but left whole is best), salt & pepper,add water (or chicken stock)& bay leaves.
  • Turn on crock pot to low and cook for 9-10 hours, do not open the crock pot.
  • Take out and cool the chicken.
  • Pour the stockthrough a strainer.
  • Remove fat, you can do this by pouring the sauce in a large flat bowl& refridgerate, leave for a couple of hours and spoon off the fat.
  • Save the jellied consumme.You may portion it into freezer bags and freeze it for future use
  • Remove skin& bones from the chicken (You can reboil this and get more stock for chicken soup or discard).
  • Leave in chunks or shred the chicken Keep out what you are going to use now and portion freeze the rest.
  • If possible vacuum seal before freezing or get out as much air as possible befor freezing
  • Reviews

  • “I have a 6 quart crock pot and bought a chicken that was cut up. Sprayed my crock with non stick cooking spray and added all the ingredients. I did use a 32 ounce carton of chicken broth so I would have more stock when straining. The chicken fell off the bone and was so moist and the stock reminded me of my mom’s homemade chicken soup. This was a perfect recipe and tip, thank you so much Bergy! I will be freezing the chicken in individual freezer bags so I can use as I need to. A great money saving recipe too!”

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