Chicken for Dummies

My cousin texted me last week...."Is organic chocken broth supposed to taste like fish?"

I'm sorry.  What?  Ya'll, that's the weirdest thing she has EVER said to me, and we have had our fair share of conversations. 

First off, props to her for stepping up and consciously making healthy choices for her and her sweet family.  Second off, NO, please don't buy it again.  Seriously.

Eating organic isn't supposed to be weird...or painful.  It's supposed to make you feel good about what you put in your body.  If your babe is asking you why the chicken and dumplings taste like penguin a la mode from the zoo exhibit, re-evaluate your pantry.

I told her what I tell everybody.  I make my own chicken broth.  WHAT?  How long does that take?  Don't you have guts and stuff to mess with?  Don't you have to quarter the bird then truss it and blah blah NO.  Here are a few steps that will hopefully help you live your life a little saner and less....fishy.... ha!

1.  Buy a decent sized crock pot.  I use it to cook ALL OF MY CHICKEN.  Shredded chicken breast for enchiladas?  Pot it.  Chicken and noodles chicken?  Pot it.  Seriously.  It's easy.

        *I normally put 3-4 frozen chicken breasts in my crock pot with necessary spices and just a splash (like 1/3 cup) of a liquid....normally water...sometimes wine/water mix....It's whatever....The chicken cooks on low for 6-8 hrs.  You'll know it/s done because it will literally fall apart when you poke it with tongs.*

2.  Don't be afraid to get down and dirty.  If you buy a quality brand bird, you won't have a lot of GROSS slimy chicken...bits....to handle.  And  I have never, ever had to deal with the guts of a chicken like you do when you have a turkey.

3.  Do your homework.  Prep is key here.  If you are just making a chicken to get shredded meat to have on hand, simple spices will do.  Maybe a lemon, quartered and some salt and pepper.  A bay leaf?  

Chicken is a mild meat, it takes on whatever flavors you throw at it so don't be afraid to get creative.  Don't be scared.  Hell, if you have already served your family penguin grade chicken stew, you can't really get much further down the well of feasting failures-- LOVE YOU CUZ!  Seriously, spices will serve you well if you play around with them to get the right mix.

4.  Save your jars.  I always save my glass pasta sauce jars.  I have always been able to put them in the dishwasher and reuse them over and over again.  Or you can use Mason Jars.  It's whatever. 

You'll see why you need them in the end..

5.  Here's the down and dirty:
         a.  place your bird breast side down (only if it's a big chicken-- like it takes all your strength to wrangle the thing into your crockpot...think Monica and Chandler off of FRIENDS)

 

 or rump side down in your crock pot. 
      
       b.  Season with whatever you scrape out of the bowels of your spice cabinet. 
       c.  A little liquid.  Not much.  When the chicken cooks, it releases it's own juices which shall be said chicken stock.
       d.  Make sure it cooks for a good 6-8 hrs. on low.  I have a mighty powerful crockpot (THANK YOU Grandmother!  She knew what she was doing 8 years ago!!) so low is really like a med-low.  It cooks stuff fast.  
      e.  Remove chicken once it's cooked. 

OK, if you want the stock, PAY ATTENTION: 

• Put a big ol bowl in your sink.  Like huge. 
  
  
  
  

  
  
  Big enough for your colander (STRAINER, savvy?) to fit in. 
• Once you remove the chicken, it may fall apart...., pour out the rest of your juice and chicken 'parts' into the strainer and into the bowl.  Does that make sense? 
• You want to KEEP the juices from the crock pot but not the grosso bones.  So once you strain it, you will have a pretty decent amount of liquid in your bowl.  Toss or do whatever with your chicken bones and guts. 
• That chicken liquid is gold!  (Literally, it will shimmer...hahaha).  If you use a whole chicken, you should get a pretty good amount of liquid out of it.  I always add at LEAST 1 cup of water to it to dilute it.  Use your best judgement.  Then you just pour it into your saved glass jars and POOF.  You have organic chicken broth.  BOOM.  You're welcome. 
• Just don't pour all the liquid to the top of the jar....If you freeze them, you will need room for the liquid to expand.