iStock-145913850-Chickens 1Updated February 2017 – Five years later and I’ve made a few changes. Crock pot chicken. We’ve been getting pastured chickens from the same farmer for many years and they are very clean so now I take one out of the freezer, unwrap it and put it into a crock pot on high for 4 hours then turn it to low for another 4 hours. Bone the chicken and put half in Tupperwear for another meal (you may want to freeze this) and the other goes into the refrigerator. The skin and bones go back into the crack pot for another 4 hours on low. After cooling run this through a fine screen strainer and discard the skin and bones. Add noodles and vegetables of your choice and you have soup.

I use the Chinese LO MEIN NOODLES broken into short pieces to get the “Champbell’s Soup” look. If this is for someone that is sick add garlic and onions to it but I find pastured chickens taste so good you don’t need any salt or spices. Try it.

First Posted on Feb 11, 2012
I usually get my free range chickens whole from local farmers many of which are Amish. I stock up my freezer in the summer and fall because they are grown in the pasture and they will not survive during the winter. Pasture raised chickens look and taste different than what you get in a supermarket. They will cost more but they are will worth it. I took the chicken out of the freezer and let it defrost for 2 days in the refrigerator. Make sure the chicken is clean inside and out. Put the whole chicken into a large stainless steel pot, cover with water, add a pinch of sea salt and cook on low heat for 8 hours. Just as it starts to cook I like to add three onions and one bunch of celery that have been cut into small pieces. After the eight hours I then take the chicken out of the pot and place it on a platter to cool for an hour. Take all the skin off, cut into small pieces and save for the cat or dog. Pick all the meat off the bones. I wrap half the meat in freezer wrap and put it into the freezer the other half goes into Tupperwear and into the refrigerator. Most of the large bones go back into the pot to cook for another 8 hours. I’m trying to get all the vitamins and minerals out of the bones and bone marrow. I also want the gelatin as this is very good for you and it helps thicken the soup some. We sell gelatin and I often will add a few spoons full.

As I put the bones on to cook I will wash very carefully then peel and dice 4 medium potatoes, 6 carrots, half a green bell pepper, half a red bell pepper, 1 or 2 turnips, 2 green onions, and 1 or 2 leeks. All the peelings, potato skin, onion skin, pepper stems and seeds go into another pot and are covered with water and cook for 2 hours. Remove peelings and discard, then add this liquid to the soup.

Cool the soup down and take the bones out and discard. Half of this liquid goes into the freezer for another day. Warm the other half of the liquid. Add the diced vegetables to the soup and about 3 good hands full of Basmati Rice. Basmati Rice is a high quality rice from India. You can get white or brown. When the vegetables are cooked add the chicken meat back in and cook only until the meat is warm. Salt, pepper, and various spices may be added but I believe you will find this soup will have lots of flavor with out additional spices.

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