Monday, August 29, 2011

Grocery Bag

Whole, free-range chicken was on sale this week at our grocery store!  The deal was too good to pass up, so I have a chicken cooking in our crockpot this morning.  Crockpot chicken is a great, energy efficient (and low cost!) way of cooking a whole chicken.  I cook mine 8-10 hours on low, or 5 hours on high, until the internal temperature reaches 180 degrees.  The meat comes out wonderfully moist and practically falls off the bone.  After removing the meat, it's time to make broth!  I put all the left over parts back in the crockpot, cover them with water (10-12 cups), cook on low for 10-12 hours, and voila! homemade organic chicken broth.  I'll use broth and chicken in these recipes this week and stash the rest in the freezer.

Day One
Coconut Curry Shrimp from Everyday with Rachael Ray
with basmati rice and sliced peaches
The chicken is cooking today to be ready for tomorrow.
This recipe will be quick and delicious tonight.  I'll throw some bell peppers in too.

Photo and recipe from

Day Two
with spinach salad
I know what you're thinking, but this pizza is awesome.  

Photo and recipe from

Day Three
with basmati rice and apples
This is a family favorite, way better than takeout.
Use broth rather than water to make a more flavorful rice, and save some for the frittata later this week!

Photo and recipe by Queen B

Day Four
Black lentils from The Indian Slowcooker
with homemade naan and yogurt
This is a hearty lentil recipe from one of my favorite cookbooks.

Photo and recipe from Indian as Apple Pie

Day Five
Lemon chicken frittata from Everyday with Rachael Ray
with lime & peanut coleslaw from 101 Cookbooks
In the frittata, I'll use rice left over from earlier this week.
Photo and recipe from
Photo and recipe from

Blessings on your kitchen this week!

1 comment:

SnoWhite said...

I'm with you -- love cooking chickens in the crockpot and doing broth that way. Glad you found a good deal and are making delicious meals from the chicken.