But What Do You DO With A Whole Chicken? (Week Four)

We’re nearing the end of our “But what do you DO with a whole bird?” series. Next week I plan to teach you to spatchcock, brine, and grill a chicken.  That’ll be a treat, just in time for (hopefully) some warm spring days outside.

But THIS week we’re putting a chicken in the slow cooker.  It can be so comforting to know that no matter how busy the day may be, you can come home to a creamy chicken in gravy, ready to go.

Keep your eyes open for your annual letter & order form in next week’s mail!  (Snail-mail, that is.)  Lord willing, you’ll be receiving your letter with the latest News from the Collins Cluckery within the next week – or two -  plus this year’s order form.  Be thinking about how many chickens you’d like to enjoy this year!

Click HERE for the recipes below:

Creamy Chicken in the Slow Cooker:  This is true comfort food.  If you’ll take a few minutes to peel some carrots and scrub some potatoes as well, you’ll come home to a ready-to-serve meal.

Cream of…Soup: This week’s main recipe takes a can of Cream of Chicken (or mushroom) soup.  But the more time goes on, the more I avoid pre-made, pre-packaged foods, so I no longer keep canned soup from the store in my pantry.  What to do?  Cream of…Soup is the answer!

Chicken Stock in a Slow Cooker:  Here is yet another easy way to make stock:  truly, set it and forget it…just what we love about the slow cooker.

Heart and Liver:  Keep on freezing:  one more week to go.

Chicken Fat:  Ditto:  next week is the wrap!