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PIGGYWAY SparkPoints: (51,306)
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5/20/14 1:51 P

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THOSE ARE VERY GOOD IDEAS ON COOKING

HELLO TO ALL I AM TRYING VERY HARD TO SUCCESS


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5/16/14 1:03 A

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i have some cooked turkey in the freezer ready for quick meals. i also have some chicken breasts that i poached on sunday. it does make easier meals later.

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IMREITE's Photo IMREITE SparkPoints: (258,261)
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2/12/13 12:22 A

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I made a 10 lb turkey about a week ago. i got 5 meals out of it last week. i used some of the meat to make a turkey broccoli casserole- 5 more meals out of that. i put the rest of the meat in foodsaver bags. 3 more meals i can make out of that meat. after cooking i cut off visible fat and the skin so the meat is lean.

Don't forget to be awesome.


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ACELIFE88's Photo ACELIFE88 Posts: 16
1/21/13 9:38 A

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Personally I cook chicken much nicer when its whole opposed to just the breasts. Its easier for me to tell when its finished without overcooking. I love using my slow cooker and putting it on all day while I am at university. Less mess, less work and more delicious.

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1/17/13 9:45 P

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i should use whole chicken more often especialy when boneless skinless chicken can be 4-5x more expensive.

Don't forget to be awesome.


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KITT52's Photo KITT52 SparkPoints: (417,613)
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10/27/12 10:27 A

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we love whole chickens....I bake them, grill them and slow cook them then debone them and use in all kinds of recipes, I freeze a lot of the meat for later use....I bag the meat in 2oz. baggies and freeze for later use for lunches or snacks, it's there and always ready and way healthier than lunch meat

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BMCOLLEY's Photo BMCOLLEY SparkPoints: (73,964)
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9/27/12 2:27 P

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You all have some interesting ideas for preparing whole chicken. Personally, if it is not cut up I can't handle it.

Those who make the worst use of their time are the first to complain of its shortness. --Jean de la Bruyere


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LFLYNT1069's Photo LFLYNT1069 SparkPoints: (7,834)
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9/24/12 1:39 P

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I love whole chickens
a little fajita seasoning
1/2 cup water
bean pot from home interiors
and in the over until it falls apart
we never finish the entire chicken so its great for chicken noodle soup the next day or a casserole or so forth! tons you can do with the left over
and the homemade gravy made from the juices and a little cornstarch and seasoning!!!! YUM YUM

Proud Wife-To-Be of an Awesome Policeman!


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CHEFPAMMI's Photo CHEFPAMMI SparkPoints: (2,536)
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9/16/12 3:34 P

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I love working with whole chickens! Clean them and remove the excess fat, season with salt and pepper to taste, and place in a crock pot, the meat is tender and moist. yumo!! If you want to get fancy, add fresh rosemary, thyme, garlic and sliced onion, and a bay leaf. You can split the chicken in half and place cut side down in an open pan. Sprinkle olive oil over the chicken, salt and pepper, onion powder, oregano, and lemon juice, just add the rind to the pan, let roast uncovered 45 min at 400 f. super yumo!!
You can make stock with a whole chicken, rinse and put in a stock pot, cover with cold water by 2 inches. start with a high flame, and when it comes to a boil turn down to a simmer, skim foam off the top, once foam stops, add 1 chopped onion, 1 chopped carrot, 2 stalks chopped celery, 2 bay leaves, 5 stems fresh parsley, 1/2 t thyme, 5 cracked peppercorns. Simmer approx 5 hours, remove from heat and strain into jars, or strain into 1 large pot and cool in fridge, as it cools a fat cap forms. Once cool, remove the fat cap and discard. Freeze stock and use in beans, soups, sauces. Use the meat for whatever!

Edited by: CHEFPAMMI at: 9/16/2012 (17:22)
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LINPHX Posts: 199
9/13/12 1:48 A

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I love when whole chickens are on sale. I got a rotisserie cooker at a garage sale for $10 (was a fabulous purchase and I highly recommend) and it makes delicious, juicy chicken every time--even without any seasonings. Just tie up the legs and wings and thread it on the holder, set the machine and take it out an hour or so later.
Hubby eats the legs (I don't eat chicken anymore) and then I strip all the meat off and chop and freeze in 1-2 cup portions in ziptop bags.
The bones go directly into the soup pot with onion, carrot and celery for home-made chicken stock, which is cooled and refrigerated overnight. The next day I strain the fat from the stock and pour into ice cube trays and freeze.
Once frozen, the cubes are put in ziptop freezer bags to use as needed. (each cube nets 1/8 cup of stock)
The chopped chicken is ready for use in chicken salads, soups, casseroles, pot pies, and other dishes. It is amazing how many meals I can get out of a $3 chicken!!!


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7/26/11 4:13 P

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Thanks for the top on Thomas Keller! I'm going to check out that recipe when I make my grocery and meal list on Friday.

Amy

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LAKENDAL's Photo LAKENDAL Posts: 5,797
7/26/11 11:50 A

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I baste it every hour and it turns out really moist.

Laura. Mio, Michigan

Lord help me remember that nothing is going to happen today that you and I can't handle together.

If ignorance is bliss why aren’t more people happy?



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7/25/11 11:44 P

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I never slow-cook chicken. At most, depending on size, 2.5-3 hours is all it takes otherwise it gets dried out so easily (and keeps your kitchen hot all day.) I use herbs and citrus (either orange or lemon - kids love when I use dill/lemon!) I stuff herbs between the meat and skin on the breast and down on the thighs/legs, and then I squeeze the juice all over, throwing the fruit halves inside the bird with a little of the herbs. Just cover it with foil and bake, usually following the package directions per pound. Uncover for the last 20-25 minutes to brown the skin if you like.

It tastes fantastic! My husband hates the white meat of chicken... except for mine. He actually says it's so moist and juicy that it's the only white meat he'll eat. lol

"You don't drown by falling in the water. You drown by staying there." ~ Unknown


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LAKENDAL's Photo LAKENDAL Posts: 5,797
7/25/11 3:16 P

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I love the sticky chicken recipe here on spark. There is another recipe on food networks website that I've been wanting to try too but will probably have to wait for the fall and cooler weather to run the oven. It sounds good though it's stuffed with fresh rosemary, lemons and oranges. Then basted with orange juice and slow cooked all day.

Laura. Mio, Michigan

Lord help me remember that nothing is going to happen today that you and I can't handle together.

If ignorance is bliss why aren’t more people happy?



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PINKGRANNY's Photo PINKGRANNY SparkPoints: (69,139)
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5/9/11 8:53 P

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Great ideas on chicken! However, I think I will leave the spine alone. emoticon


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DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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3/7/11 8:50 P

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You should google it! There are videos and everything. I should totally make a video of me smacking the chicken with a cutting board. Its pretty hilarious and a great way to get aggression out. After all the chicken can't fight back!

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ERINMERRY Posts: 44
3/6/11 9:11 P

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How funny - I have never heard the term "Spatchcocked" before - thanks for the good laugh - cant' wait to share that one!

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3/6/11 1:28 P

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I laughed when I read your comment. There is another name for de-spining a chicken. It is actually called Spatchcocking. My mom taught me how to do it last year for a recipe and now I have waaay too much doing it (I smack the chicken with a cutting board to get it to lay a little flatter) and saying the name. How much fun is it say that you spatchcocked something??

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ERINMERRY Posts: 44
3/6/11 11:16 A

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I laughed when I saw the title of this recipe because one of our favorite recipes is a High Roast Chicken in which you take a whole chicken, cut out the spine rub the chicken down with olive oil, place potatoes underneath it on a roaster pan and roast it on 400 about 20 minutes on each side. De-spining the chicken allows you to lay it flat with the breasts up so that you get an even roasting.
It is fast, easy and the drippings from the chicken make the potatoes tender ! Also, as the drippings are dropping on the potatoes it cuts down the smoke factor. It helps to line the bottom of the pan with foil and spray it with Pam before lining with the potatoes.
This is a recipe I got from "Cook's Illustrated".
The reason I laughed when I saw the title of this discussion is that last year I had a "girl's Weekend" and and made them High Roast Chicken - all the women were so impressed because NONE of them had ever cooked a whole chicken before! (I am a Polish Butcher's granddaughter).

Edited by: ERINMERRY at: 3/6/2011 (11:17)
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MELODYTARYN's Photo MELODYTARYN Posts: 403
3/2/11 11:58 A

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Check out Chef Meg's chicken stock video in spark recipes

Challenges are what makes life interesting, overcoming them is what makes life meaningful. - Ralph Waldo Emerson


Taryn, from Prince Edward Island, Canada


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AARONSGIRL420's Photo AARONSGIRL420 Posts: 379
3/2/11 11:44 A

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I live in a tiny town in NC and the south is not really known for healthful cooking, at least small-town USA south. We have plenty of Mac N cheese and stuffing on the shelves...but recently the store stopped carrying the chicken sausage I eat AND the yogurt. I have had to make several substitutions. Forget flax, or protein powder. I'd have to drive an hour to the nearest big town for that.

Please, any help on the low fat, low sodium stock? Anyone? Thank you.

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MELODYTARYN's Photo MELODYTARYN Posts: 403
3/2/11 11:30 A

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I only started cooking whole chickens or turkeys in the last few years. Growing up that is all we had but I had associated it with fatty meals. I usually make a traditional turkey or chicken dinner the first day with low fat dinner. Because I find deboning the bird kind of grosses me out, I do it the first night. (I only cook a whole bird on my days off work.) If there is a lot of meat left over you can save big pieces for meals later. If there is not a lot of meat left over I will pick out the skin and fat and chop the meat up in bite sized pieces and put it in a bowl for sandwiches. If you have large pieces of meat the sauce from the Teriyaki Turkey recipe will work even though the meat is already cooked. I will do a stir fry along with the sauce. It is delicious.
I never did chicken stock but am planning to try Chef Meg's suggestion this time.

Challenges are what makes life interesting, overcoming them is what makes life meaningful. - Ralph Waldo Emerson


Taryn, from Prince Edward Island, Canada


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DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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3/1/11 11:08 P

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If you have a trader joes near you, their low sodium organic chicken stock is very very low in sodium. I highly recommend it!

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AARONSGIRL420's Photo AARONSGIRL420 Posts: 379
3/1/11 5:17 P

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oops...darned thing posted twice...sorry.

Edited by: AARONSGIRL420 at: 3/1/2011 (17:18)
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AARONSGIRL420's Photo AARONSGIRL420 Posts: 379
3/1/11 5:16 P

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I will have to do the crock pot thing. In fact chicken is on sale here this week.

I was actually looking for low sodium stock. Please break down the steps on what to do to make home made stock. I have a big pot with a lid, I imagine I would need that. Do I skin the bird? How do I remove the fat later? Should I season it while it boils? How much water?

As you may have noticed I am very new to stock, but using even the low sodium cans at 700 mg per serving is just not an option for me anymore.

Any help you can offer would be greatly appreciated.

Thank you bunches.

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2/25/11 7:52 A

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I have only tried it in the crock pot with Italian dressing. It was awesome! I have done roast chickens many times. But I think the crockpot one won out. Between how easy it was and how moist it was, it is definitely going to be repeated.

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WINDSONG~'s Photo WINDSONG~ Posts: 23,484
2/25/11 3:14 A

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So how did the chicken turn out? What was your favorite recipe?


*~*Marcie*~*

Health is my goal weight loss is my gift .

I am entering into a new Time of My Life and I look forward to the challenges it has in store for me.




RBP1952's Photo RBP1952 Posts: 933
2/22/11 1:33 P

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Whole chickens can be used so many ways, when they go on sale, I buy several just to have on hand in the freezer. Bake, cut in half and broil or grill, boil for stock with meat for so many dishes, roast or slow cook - you just can't go wrong.

When one door closes another opens, but sometimes it's hell in the hallway !!

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JENRYAN9278's Photo JENRYAN9278 Posts: 285
2/22/11 6:31 A

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I love working with whole chickens.. Let me rephrase that... I love it when my hubby works with a whole chicken. :) LOL He smokes it in his grill for a few hours and it comes out sooo yummy! I have also roasted one in the oven and it was really juicy and tender too. I am excited to try out some of the ideas in here as well because these are typically on sale in the grocery stores. :)

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MOSTLYH2O's Photo MOSTLYH2O SparkPoints: (19,264)
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2/18/11 9:41 P

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I LOVE crockpot meals too -- it's almost like you're getting away with something, huh?! :)

Oddly, I've never done a whole chicken in it; my hubs is out of town til Sunday, maybe I'll do that for him for when he gets home Sunday, because you're right -- nothing better than coming home to the warm embrace of nummy food cooking! What veggies do you use and what herbs/spices?

And I have my snuggly sweatshirt and fuzzy slippers on even as we speak (er, post)!

Moderation in all things...including moderation!


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GRAMCARM's Photo GRAMCARM Posts: 1,065
2/18/11 9:19 P

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Joanie, thanks for sharing this. Because of this team, I now buy whole chickens and put the chicken in my crockpot with all kinds of veggies and it cooks while I'm at work. When I get home, the scent greets me like a warm hug. It's so rewarding to eat dinner within 15 minutes of walking in my door. It takes 15 minutes to eat cause my routine is wash off my make-up and put on my big shirt and fluffy socks and then I eat!

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2/18/11 12:39 P

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Oh...wait...the Thomas Keller vid wasn't on that recipe site; here it is:

http://www.youtube.com/watch?v=Zxm1vPwUQ
DY

He's so cute and not famous-chef-scary at all!

Moderation in all things...including moderation!


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MOSTLYH2O's Photo MOSTLYH2O SparkPoints: (19,264)
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2/18/11 12:33 P

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My husband and my very very favoritest meal out is the roasted chicken at Bouchon in Las Vegas (we go there a lot)...the restaurant is owned by Thomas Keller, who owns The French Laundry restaurant in Napa (um and the original Bouchon is there too I think.)

Anyway, his style of cooking is unfussy and totally accessible french-country style cooking done with seasonal ingredients. You'd think this restaurant chicken would be totally difficult to cook, but it so isn't!!! I've been trying (and been pretty successful!) to replicate his oven-roasted chicken, and found the recipe online and even a video of him cooking it! You'd think this spectacular restaurant chicken dish would be totally difficult to cook, but it so isn't!!! (Really!) But even though it's so simple, its incredible. And trussing the bird is fun -- like mini-bondage with poultry! :) And the only ingredients you might not have in your kitchen is the kosher salt and trussing string, but you can get those at any grocery store; that type of salt, especially, makes all the difference.

Here's a link to the recipe (it even has the Keller video embedded in it):

http://everybodylikessandwiches.com/2009
/07/bouchons-simple-roast-chicken/

The worst thing about this recipe is that the skin is SO FANTASTIC that you want to just strip it all off and shove it in your mouth. But that wouldn't be ladylike. I've never done that. :) But seriously, the calories are worth it in this case; it's that good; at least have some of it!

And then, I strip off whatever meat we don't eat on the first meal and either use it in sandwiches or salads, or if I haven't used it in a couple of days, I put it in a freezer bag and into the freezer. I do the same with the carcass (separate bag) and every time I have a chicken, I cool the carcass thoroughly and add it to the same bag; when I have three I make stock. I like to suck the air out of the bags with a straw each time I close 'em; fewer ice crystals form and it takes up less space.

I do have a good (if I do say so myself!) chicken recipe saved at SparkRecipes.com -- it's called Joanie's Leftover Chicken Stew if you wanna check it out. It makes a lot and it's very easy.

Whole chickens rule!!! (and they're cheap!)

Cheers,

Joanie

Moderation in all things...including moderation!


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JEANUT's Photo JEANUT SparkPoints: (84,384)
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2/17/11 2:25 P

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try adding some lemon zest to the seasonings.. it's great.
I like to rub my sesaoning and zest under the skin so that it does not burn

Jeanut in Ga
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LNXLADY's Photo LNXLADY Posts: 78
2/17/11 11:17 A

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I haven't cut up a whole raw chicken in years, because I'm lazy and because raw chicken is cold! I do bake whole chickens, though. I like to stuff the inside with an onion and some celery. Then rub UNDER the skin with salt (it will lift away pretty easily if you poke around under it) and stuff a bunch of fresh rosemary sprigs under there. The rosemary smells so good baking. We eat the breasts and legs and I make soup on the rest.

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2/5/11 10:38 A

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Jenn - haha...enjoy the superbowl! I am thinking I am going to try it next with some homemade bbq sauce and then have pulled chicken to it. My little brother makes the best bbq sauce. Now I just need to find out what he does!

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CRAZYDOGLADYBO's Photo CRAZYDOGLADYBO SparkPoints: (62,117)
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2/5/11 9:15 A

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I mainly cook with whole chickens, but I boil mine and make some chicken stock along with it. It allows me to build up some stock in my freezer that I can cook my rice in or even use some in a soup. This way also is pretty fat free as I remove the fat from broth before freezing it. I then use the chicken in salads, fat free burritos etc.



Bo

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I love my dogs! Annie is a fearful dog and is doing great under careful management. I raw feed my dogs.

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TEACHERMOMFIVE's Photo TEACHERMOMFIVE Posts: 1,146
2/3/11 6:43 A

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Yay! I'm glad it worked out for you. I'm planning on doing that myself this weekend - maybe chicken nachos for the Super Bowl. That IS this weekend, right?

Jenn

Only I can change my life. No one can do it for me. - Carol Burnette

The first step to getting what you want out of life is this: Decide what you want. - Ben Stein

The person you think you are is no match for the person you really are.


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DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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2/2/11 11:20 P

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So I put the chicken into the slow cooker with the italian dressing (with some seasoning sprinkled on top) and it turned out amazing!!! Literally as I was pulling it off, the bones were falling out it. It was so easy to store that way.

I will definitely make it this way again!!

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JSPEED4's Photo JSPEED4 Posts: 1,677
2/2/11 1:23 A

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I've got a "Sticky Chicken" ready for cooking later. I might add some veggies around it about half-way through the cooking process: carrots are what I now have. emoticon

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GRAMCARM's Photo GRAMCARM Posts: 1,065
1/20/11 8:23 P

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I'm wondering if broccoli, cauliflower, asparagus, etc can be included or would they get too mushy?

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DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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1/20/11 8:15 P

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Thanks for posting!!! That sounds delish and easy! Grocery store for some italian dressing here I come!!!

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"Tomorrow's success begins today."

"If you say you can you can, but if you say you can't your right!" ~anonymous


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TEACHERMOMFIVE's Photo TEACHERMOMFIVE Posts: 1,146
1/20/11 7:41 P

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I put the chicken in the crock about 7am (before I go to work). It cooks on low all day - we eat about 5 or 5:30, depending on when my husband gets home. Usually no more than a half cup of water or Italian dressing. It just falls off the bone, it is so tender...mmmmm.

Good Luck!

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Jenn

Only I can change my life. No one can do it for me. - Carol Burnette

The first step to getting what you want out of life is this: Decide what you want. - Ben Stein

The person you think you are is no match for the person you really are.


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DOCKSIDER Posts: 341
1/20/11 7:41 P

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Cooking a whole chicken is a great way to have a variety of different meals all week long. For instance, meals could include:

Chicken dinner with veggies on the side (mashed potatoes, carrots, green beans, salad...)--serve with roll, bread, or biscuit.

BBQ chicken sandwiches (shredded chicken with BBQ sauce) on bread or roll.

Garden salad topped with diced chicken.

Chicken noodle/rice soup (add onions, celery, carrots...).

Chicken tacos.

Hot chicken noodle casserole (comparable to a hot tuna noodle casserole).

Chicken is so versatile and relatively easy to prepare (roasted, baked, grilled, stewed...). And I almost forgot -- the crockpot.

RENECHAR's Photo RENECHAR Posts: 233
1/20/11 1:04 P

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I am hoping that Jen responds. The crock pot is a great app. to have in the kitchen. I made some regular oatmeal in one last night, and it was just right and ready to eat in the morning. It cooked on low till morning.
I went on the site and looked up Chef Megs roasted chicken recipes. There was 200 of them. Maybe you could look there.

DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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1/20/11 12:30 P

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Jenn- How long and on high or low do you cook the chicken for? I would love to throw it my crockpot and call it a day! How much liquid should I add to the pot? I love this idea!!!

My goals:
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"Tomorrow's success begins today."

"If you say you can you can, but if you say you can't your right!" ~anonymous


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GRAMCARM's Photo GRAMCARM Posts: 1,065
1/20/11 11:12 A

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Thank you all for your great ideas. Since I love alone, and don't cook very much, I am the one who throws out leftovers after sitting in the fridge a few days. I never thought about storing individual portions in small freezer bags and thawing enough for a meal in the future.

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RRVILLANUEVA's Photo RRVILLANUEVA SparkPoints: (0)
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1/20/11 1:43 A

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Ya'll are making me hungry!!!!
I'm going to have to go get a whole chicken and roast it for me and my husband!!

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TEACHERMOMFIVE's Photo TEACHERMOMFIVE Posts: 1,146
1/19/11 10:29 P

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Have you ever roasted a whole chicken in a crockpot? I do - delicious. It just falls off the bone. Sometimes I put some Italian dressing over it, sometimes just a little water in the bottom & whatever seasonings sound good at the time.

Jenn

Only I can change my life. No one can do it for me. - Carol Burnette

The first step to getting what you want out of life is this: Decide what you want. - Ben Stein

The person you think you are is no match for the person you really are.


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GRAMCARM's Photo GRAMCARM Posts: 1,065
1/19/11 9:50 P

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You can make chicken wraps with some lettuce and mixed veggies. Or you can freeze some of it in small freezer bags after you take the meat off the bone. Sounds like a great deal to me.
Carmen

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DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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1/19/11 9:47 P

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I have made a roast chicken before stuffing it with an orange and onion with some orange marmalade on top. Its awesome! I think I want to do something totally different, ya know?

My goals:
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"If you say you can you can, but if you say you can't your right!" ~anonymous


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ACTIVEGRANDMAP's Photo ACTIVEGRANDMAP Posts: 3,156
1/19/11 9:35 P

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You could roast the whole bird and eat part of it with veggeis etc. Then cut up the rest of the meat and look for any recipe that calls for cooked poultry, or a salad with the sliced breast meat would make a good meal. You can even make soup with the cooked carcass. Pam

"A merry heart doeth good like a medicine"
Proverbs 17:22


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DANCNGRL's Photo DANCNGRL SparkPoints: (37,033)
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1/19/11 9:17 P

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So I bought a whole chicken today because it was on sale for $.59 a pound. But now I don't know what to do with it!!! Any suggestions???

My goals:
- Lose 5 pounds



"Tomorrow's success begins today."

"If you say you can you can, but if you say you can't your right!" ~anonymous


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