The Meal that Keeps on Giving

I love when I find recipes and meal ideas that provide food for multiple meals. It helps with the time spent in the kitchen and on future prep of the next meal. One of my very favorite examples of this is slow cooking a whole chicken. With a large bird – my family of four can easily get 2-3 meals. But wait – there’s more! You can use the bones, skin and everything else that is leftover after cooking to make bone broth.

Slow Cooking a Bird

IMG_5241[1]

Ingredients:
3-4 lb. chicken
1 onion – roughly chopped
1 tsp salt
¼ tsp black pepper
1 tsp onion powder
½ tsp garlic powder
2 tsp smoked paprika

Put the onion on the bottom of the slow cooker and place the bird on top minus any giblets. Mix up the seasonings and rub all over the bird. Turn the slow cookers on high for 4-5 hours.

IMG_5242[1]

Bone BrothIMG_5253[1]

Ingredients:

Carcass of chicken
1 onion – roughly chopped
1 stalk of celery – roughly chopped
1 carrot – roughly chopped
1 tsp of salt
2 bay leafs

Put all of the ingredients into the slow cooker and fill the pot with filtered water until there is about an inch of space from the top. Turn it on low for 10-12 hours. Once done, use a mesh strainer to separate the bones from the broth. Feel free to do this whole process again – note the flavor isn’t as strong the second time around.  

Ideas for chicken: salads, soups, chili, wraps, tacos, enchiladas, bbq chicken pizza

Ideas for bone broth:
F
reeze in ice cube trays to add to soups or chili
Use in place of water when cooking rice or quinoa
Or just drink hot in a mug (I love doing this when feeling a little under the weather)

Other than the benefit of being super convenient, easy to make, and inexpensive – bone broth especially has awesome health benefits. As I mentioned, I love drinking hot broth to help me feel better when I am sick – beyond the scientific studies and old remedy for the ages, it just makes you feel good. I’m sticking with that. Bone broth stays well in the fridge for a week. Enjoy!

Steeped in Your Journey,
Megan

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