I was at Butcher Bar a few days ago perusing their selection of grass fed beef when I spied some pasture-raised chicken on the top shelf. It came to $12 for the chicken, but it’s worth it to know where the meat came from!
I have to say that I find chicken really ugly! Maybe it’s because I don’t cook whole chicken much or maybe I’m just too much of a city girl and seeing something resembling the real animal just freaks me out!
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Anyway, I compartmentalized my apprehensions and got on with the cooking. I placed the chicken in the slow cooker (I use the Hamilton Beach slow cooker) and filled up the slow cooker with water so that it covers the chicken.
Then I added in approx 2 tablespoon of salt, 1/2 tablespoon of black pepper, and 1/4 cup of goji berries (for a bit a sweetness in the broth).
Then left it in the slow cooker on a low setting for 5 hours.
The chicken was super tender and the broth very tasty (you can add more salt and pepper to taste or). I shredded the meat and ate it with a bit of soy sauce, or you can use coconut aminos if you want to avoid every last bit of soy. I then stored the chicken broth in the fridge to drink by itself or to use as the base in other soups later! The broth is like a bone broth – you can tell because it thickens a lot when you cool it in the fridge (that’s the gelatin in the broth). So you get nutritious and delicious bone broth along with chicken meat without hardly any effort!
- 1 whole chicken
- 2 tablespoons of salt
- ½ tablespoons of black pepper
- ¼ cup of goji berries (optional)
- Place all the ingredients into the slow cooker.
- Add enough water to cover the chicken.
- Cook on low heat for 5 hours.
- Separate the broth from the chicken and goji berries. Let cool, and store the broth and the chicken meat separately.