Snips and Snails and Puppy Dog Tails

Thread started by eglantine_br

Well now. I spent all day and night yesterday worrying I had either wasted a whole chicken, was going to poison myself, or both, but instead it turned out perfect!

I used this recipe for a whole chicken in the crock pot. Basically just put an onion on the bottom, put the chicken in, put some spices on it, and cook!

The issue started with the supermarket. 1) They only had giant chickens. And only four whole ones! I got the smallest one, 5 and a quarter pounds. 2) It was not cheap. I really should have waited until they were on sale to try this recipe. I paid $10 for the bird. (I spent all last night kicking myself. I could have gotten two cooked birds for $10, and I would have been certain they were good! Instead I paid double the price of a cooked one and gambled that it would come out worth eating at all.)

Then it almost didn't fit in the crock pot. I wasn't about to try to cut it up into pieces. It was bad enough I had to reach inside it to get all the organs out (the stuff of nightmares, I tell you). The bird just fit in the pot and I could close the lid, but you're only supposed to fill the pots half to three-quarters full...

But anyway! Plugged it in, waited five hours, checked it. Falling off the bone! And wonder of wonders, I had a meat thermometer! I had thrown out the one I bought, since the temps were way off, but I happened to spot this one in my drawer. I guess it was a long-ago gift that I had forgotten about. The temp was plenty high enough, so I shut the crock pot off and took out as much of the meat as I could.

It was so good! Really really good. The best chicken I've ever had (not counting fried, covered in sweet and sour sauce, etc). I have no idea how the meat got so much flavor. I tossed most of the spices on the top (and most of them got on only one half, oops), I tossed some into the body cavity, and that's it. The meat was so moist and flavorful. Usually I over-salt things a lot, but I used only what the recipe listed and I didn't need to add any as I ate -- it was that good!

I was a little worried. While it was cooking, there was a lot of fat in the pot. I worried it would be greasy or heavy, but nope. Just moist, flavorful chicken.

If I did it again, I'd want to cut off all the extra skin/fat. The top of the bird (where it wasn't covered in fluids) actually did crisp up! Unfortunately I likely won't do this again. I don't like handling a whole bird. (So big and heavy, so much chance of getting salmonella everywhere!) Plus it's more than I can eat, I know a lot of the meat will go to waste.

But! That being said! I am going to try this same recipe with a turkey breast! And likely with cut up chicken parts. However, if you have a family or don't mind shoving your hand wrist-deep into a dead animal to fish out cold mushy internal organs, then I'd recommend making this as-is. You'd get plenty of meals out of all the yummy meat.

Tags: cooking
Current Mood: full full

	From: eglantine_br	Date: December 15th, 2012 11:15 pm (UTC)		(Link)

Could you take some of the meat you do not eat right away and bag and freeze it? Little bags could cool safely, and it is already cooked. That way it would not be wasted, and you could have it to add to rice or what ever later on?

I do that sometimes when I have a lot of left-over chicken. Works fine.

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	From: thistle_chaser	Date: December 15th, 2012 11:22 pm (UTC)		(Link)

I was thinking that would work. I already have chicken stock/broth made and frozen, so I could add the two together and have quick soup!

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	From: ani_mama	Date: December 15th, 2012 11:47 pm (UTC)		(Link)

Save the leftover chicken! Freeze it in small portions in either Tupperware or freezer bags, and you will have ingredients for many other dishes later. We are still eating leftover turkey from Thanksgiving. XD

Chicken fried rice is really easy to make, or maybe chicken salad sandwiches?

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	From: thistle_chaser	Date: December 15th, 2012 11:55 pm (UTC)		(Link)

Good idea! I had nice little Tupperware containers that I packed it into and put into the freezer. I know I'll be happy I have it! :D

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	From: halogin	Date: December 16th, 2012 12:16 am (UTC)		(Link)

Isn't that recipe awesome? I loooved my chicken. Of course, I was lucky and got one on sale that had the giblets and neck removed so all I had to do was spice it and throw it in there. Then I made chicken stock out of the remnant bones and juice, which is now frozen for future use in soup. :D

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	From: thistle_chaser	Date: December 16th, 2012 01:04 am (UTC)		(Link)

Yes! I'm so glad I was on tumblr that day to catch it. :D I wanted to make stock, but my freezer is tiny and I already have stock in there, so I tossed the bones. :/

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	From: peppygrowlithe	Date: December 16th, 2012 09:32 am (UTC)		(Link)

My stomach rumbled as I read this.

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	From: thistle_chaser	Date: December 16th, 2012 05:11 pm (UTC)		(Link)

Wait until whole chickens are on sale, then make it! You'll eat well all week. :D

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	From: voidmagus	Date: December 17th, 2012 04:44 pm (UTC)		(Link)

I do this! Cook chicken, pour the juices off into a saucepan filled with mire poix sauteed in a little butter, add blonde roux and reduce. add chicken meat (no bones, so pick thoroughly), simmer til it starts to thicken up nicely. Then I have some personal-sized pie pan things, lined with dough. Let the chicken veggie goo cool some, add frozen peas, and pour into the pie tins. Top with dough, paint a little melted butter on top, and freeze (then seal frozen pies in bags). Take one out and pop it in the oven at 375 for 40 minutes, delicious.

Or instead of pies, make dumplings and drop in the mixture while it is reducing. Yay southern food!

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	From: thistle_chaser	Date: December 17th, 2012 04:48 pm (UTC)		(Link)

Mmm that sounds really good! Next time!

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