Lately I have been craving more comfort food as the weather slowly changes to cooler temperatures. I have made several soups in my crock pot and frozen meal-size portions for those days when I don’t feel like cooking. My crock pot has become my best friend. I think I’ve spent more time with it than my husband the last few weeks! This is the third chicken I’ve roasted in a month. It’s so simple and it makes for delicious left over chicken for salads, sandwiches and soup.
After cooking the chicken, I take off all the meat and then place the bones and cartilage back into the crock pot with water and a bit of vinegar to make chicken stock. I have loads of it now to use in my soups throughout the winter. For our wedding, my sister-in-law got me this fantastic cook book: Nourishing Traditions. In this book it has a whole chapter on the health benefits of various stocks and how fewer people make stocks from scratch anymore. By boiling down the bone, cartilage, and marrow it draws out important minerals, particularly calcium, magnesium and potassium. In addition, it supplies us with hydrophilic colloids, which is usually only present in raw foods. This gelatin substance helps with digestion because it attracts liquids, rather than repels them like most heated foods. I found this fascinating!
Anyways, I wanted to share this recipe not just for the chicken, but the roasted veggies as well. They go great with the roasted chicken and they only take 40 minutes in the oven, which only add to the wonderful scents filling your house with the chicken. Now cozy up with a good book, some tea and turn that crock pot on!
- 1 whole chicken
- 3 tbs dried basil
- 3 tbs Mrs. Dash salt free seasoning
- 6 red nugget potatoes
- 1/2 red onion
- 3 cloves of garlic
- 3 carrots
- 1 butternut squash
- 1 tbs coconut oil
- 3 tbs dried rosemary
1) In the morning, whip out your crock pot and stick your whole chicken in there. Sprinkle the dried basil and Mrs. Dash all over the chicken and get your hands dirty by rubbing it in onto the skin. Set your crock pot on low and let it cook for 6-8 hours until the internal temperature is 165 degrees.
2) Later that day, chop up the potatoes, onion, garlic, carrots and squash. Try to keep the pieces roughly similar in size so they cook evenly.
3) Toss veggies in melted coconut oil and rosemary and place on a baking sheet that is covered with aluminum foil. This quickens the cooking process and makes clean up very easy!
4) Pop the veggies in the oven at 400 degrees for 30-40 minutes, depending on the size of your veggies.
5) Once the chicken is done, take it out of the crock pot and pick off all the meat, reserving the bones, cartilage and innards for the chicken stock.
6) Once all the meat is off, put 6-8 cups of water, a splash of vinegar and the remaining chicken pieces in the crock pot and cook on low of 12-24 hours. The more patient you are, the more goodness you’ll boil out into your stock.
7) Once your stock is done, freeze in containers to use for the next batch of chicken noodle soup!