I’m a big fan of the convenience of a slow cooker, though we do not utilize ours as much as we could or should. Putting a whole wee birb in, though, and letting it do its thing while you’re busy working and enjoying it without the fuss of the work involved with the oven or stovetop is delightful.
Yesterday’s not-thanksgiving birb & veggies - sadly I forgot a photo of the cute little rainbow carrot bed surrounded by sliced potatoes I made for the bird to rest on.
After picking off almost every little bit of chicken possible, I tossed the carcass back into the slow cooker and added some water and it’s been simmering what will eventually become chicken stock.
The broth-stock was removed beforehand, and will be properly boiled down later to join the chicken stock.
We saved a good amount of chicken for this weekend’s chicken soup & dumplings plan, and tossed it into the freezer so we don’t have yicky chicken on our hands.
I seasoned the carrots and potatoes with some black pepper, sea salt and Scrumptious seasoning. The chicken was generously sprinkled with some Scrumptious, bbq chicken seasoning and some maple bacon seasoning.
Four hours on high, and not only is it melt in your mouth chicken along with some delicious veggies, but there was a wee bit of a broth-stock base, too!
kris