Ingredients
Method
- Place chicken in 6-quart crock pot. Pour cooking sherry over the chicken.
- Sprinkle with salt, pepper, and chopped garlic and/or onions.
- Stuff veggies down alongside the chicken in the bottom of the pot.
- Place the lid on top and turn the pot on low for 6 hours to perform its magic! The chicken can also be cooked on high for 4 hours.
Notes
A non alcoholic substitute for cooking sherry can either be some natural fruit juice OR diluted apple cider vinegar (half vinegar/half water).Now here’s the broth bonus:
- Once you’ve cooked and consumed your chicken, you can place the bones and any remaining skin, meat, and fat back into your crock pot along with a tablespoon of apple cider vinegar, any veggie scraps you have lying around (beet tails, celery leaves, etc.), plus about a teaspoon each of salt, pepper, and any other spices you like (I often add coriander or parsley).
- Fill the pot up with water to about an inch from your lid. Let stand 30 minutes to an hour. Turn it back on low for 8-24 hours to make your own chicken broth. When you can dedicate about 15 minutes, turn off the pot, pour the liquid/bones/veggies/etc. through a colander to separate out the broth, then pour it into glass jars for future use (a canning funnel is extremely helpful during this step).
- Store in the fridge for up to a week or freezer for up to one year.
- Extra tip for you! Use the broth instead of plain water whenever you boil rice, lentils, or beans. The grains and legumes will absorb the nutrients from the broth as they simmer, enriching your meals with extra vitamins and minerals. When someone is sick, heat up some broth for a soothing, nutrient-filled drink or simmer some chicken and noodles in it for homemade chicken noodle soup.