When Kevin & I went to Atlantic City for our anniversary a few years ago (hello cheap ocean front time share!), you couldn’t walk through any of the hotels, restaurants, or lounges without hearing that cry from the casinos. I can always hear the dealers’ exclamations in my head, their sing-song chant, everytime I think about chicken. I know it’s strange, but that’s just a free little peek into the wonder known as my mind as I present yet another recipe related post.
A few weeks ago WalMart had whole chicken 2 packs on sale. I had no real use for them in my meal plan at the time but the price was right so I tossed them in the freezer.
I will often use the crock pot to skow cook boneless, skinless chicken into a fall apart mess of yumminess – just toss it in frozen with some herbs, spices, and water, and have juicy shredded chicken to toss into soups, salads, wraps, and more without any fuss.
I am hoping that the process will work similarly with one of these frozen babies. I’ll toss it in tonight and pull the meat off in the morning. I’ll whip up a batch of Mexican Turkey Soup (from my last post – subbing my poultry – I never did buy that turkey breast!) If there is still left over chicken, I’ll throw it into a chicken alfredo dish or serve it with a peanut sauce and coconut rice on Sunday. Easy weekend cooking at it’s best! (I attempt a cooking strike on weekends but it just doesn’t fly anymore what with budgeting and all. And apparently my kids get hungry if they don’t get fed regularly… who knew?)
And lastly, I have beautiful plans for that carcass! It’s gonna be stripped down and tossed back into the slow cooker in a bath of seasoned simmering water for a (hopefully) successful attempt at tasty, healthy chicken broth using this Recipe: Overnight Chicken Stock in the Crock Pot – 100 Days of Real Food.
Sometimes I’m a great little Holly Homemaker.