Chicken Stock in a Crock Pot From a Rotisserie Bird or How to get 3 Lbs of Chicken Salad FREE

There are certain days lately when I really feel like I can cook.  Not just follow a recipe, but I understand the ways and whys of how raw becomes dinner.

Then there are certain days when I have to step back, have an out of body experience and just laugh at myself.

This week I became one of those guys.  One of those guys that buys a chicken JUST so I can make Chicken Stock.  It all made sense and I can justify it money wise.  After all, at the big box warehouse store I can buy a 3 Lb. Fully Cooked, Fully Seasoned Rotisserie Chicken for less than $5.  I make 8 Cups of Stock from the Carcass, which would cost about $8.  So... Why not.  But it still made me smile in the check out line.

But I also bought -
1 Granny Smith Apple
1 Cup of Grapes
1 Small Red Onion
1 Stalk of Celery (well, I had this already, but you know where I am heading)
Plus 1 Cup of Mayonnaise

Then when I got home, I stripped and diced the Rotisserie Chicken of as much meat as I could, Diced up the Apple, Grapes, Celery and Onion, mixed all that with the Mayo and bingo bango bongo, I had 3 pounds of chicken salad for my lunch all week... PLUS I had a big pile of Chicken bones... All for less than $8.

So, now it all makes sense... Free Chicken Salad or Free Chicken Stock.  Anyway you want to look at it.

Long time readers may know that I finished my Magnum Opus of "52 Uses For a Rotisserie Chicken" (but then it never really ends as I added another dozen since I finished).  I am also more than 2/3rds of the way through my "52 Soup Recipes".  Just seems logical.  I use a lot of Chicken stock for soups... I really should be making my own.

And it is so easy.  So, this is now a weekly ritual.  The slow cooker is the PERFECT cooking vessel to make stock in.  It maintains a constant low simmer temperature, it is the perfect size to hold the bones and flavoring items (vegetables).  Just load it up in the morning, set and forget and 8 hours later... STOCK!

So, OK... Here's the secret... Whatever you got.  That's it, no brain surgery, just use whatever you got in the fridge to help flavor your stock.  You could even make stock from just the bones (but then it would be Chicken broth, but that's semantics).  Now, professional cooks in professional kitchens servicing high end restaurants will make a very consistent stock from the exact same ingredients time after time, day after day do their recipes are exactly the same each day.

I am not a pro, I work in a low end home kitchen servicing my wife, myself and whatever guests I can force to sample my food.  So, being low end it is important to me that nothing goes to waste.  If I pay for something, I want to get the most out of it.  

SO, once a week, I go through my vegetable drawer.  I pull out an onion that is just starting to get soft.  I add a stalk of celery or two.  I may have a carrot, a potato, even a sweet potato.  Basically... Whatever I got.  One note, the Chickens are already seasoned.  I do leave as much of the skin PLUS the jelly in the bottom of the container in the stock.  Plenty of salt and seasonings there, so no need to add any salt or pepper.

I do a rough dice, no need to be precise as these will all strain out at the end, toss them into the crock pot, add the bones, add 8-10 cups of water (tap is fine) and set on low, close and seal the lid and ...

Bingo

Bango

Bongo

After you strain out the bones and veggies...

You are a cook with 8 CUPS of Chicken Stock (and THREE POUNDS of Chicken Salad)!!!

Now THAT's Why I smiled in the Checkout lane of the big box warehouse store.

This is my routine.

It takes almost no time, it is cost effective, it provides WONDERFULLY FLAVORFUL Chicken Stock (once you go old school like this, you will never go back).

And it makes you smile.

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So,  I am pleased to list this as one of my Growing list of  "52 Authentic Italian Recipes"!!!

Well over 52 recipes actually as I just can't stop. The world's most popular cuisine, authentic, natural, organic, Farm to Table... the Italians started, perfected or embraced it before it became a fad. This page is a guide to Italian Cooking... For the home cook!  So, Cin Cin (toast) and Buon Appetito (Enjoy your Meal) to you all and let's Cook authentic Italian!

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And of course this is a must for my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

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And of course this is a must for my Growing list of  "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

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