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Makes
1 whole chicken and 4 quarts of broth
Author Notes
A few years ago when we were trying to do the single family income thing, I was researching ways to bring down our grocery costs. I found several tips, including 1.) Use the leftovers of a rotisserie chicken to make your own broth and 2.) Use a slow cooker to make your own rotisserie chicken. Putting these together has saved me tons of time, and a reasonable amount of money over the years. This recipe is just for the chicken and the broth, but my own ritual includes saving the a breast from the cooked chicken and using it with the newly made broth to make soup for the week, usually a Chicken Tortilla or Chicken Noodle. —Mary Cook
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Ingredients
- Slow Cooker Rotisserie Chicken
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5-6 pounds
Whole Chicken
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1
lemon
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1 tablespoon
salt
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1 tablespoon
pepper
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2 teaspoons
minced garlic
- Overnight Homemade Chicken Broth
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1
chicken carcass
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4 quarts
water
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Celery leaves, chopped onion, and/or other aromatics (optional)
Directions
- Slow Cooker Rotisserie Chicken
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Remove and dispose of giblets.
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Rinse chicken.
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Zest the lemon and mix zest with salt, pepper, and garlic.
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Rub the seasoning mix over the chicken on all sides.
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Cut lemon in half and stick inside of the chicken.
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Place chicken breast side down in 6-quart slow cooker, and cook on Low for 7-8 hrs.
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Remove chicken from slow cooker, being sure to leave any juices and seasonings in the slow cooker. Discard lemon. Carve and serve.
- Overnight Homemade Chicken Broth
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Return remaining chicken carcass to slow cooker. Leftover chicken wings or leg bones that didn't get eaten are a good addition as well.
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Add aromatics (if using) and 4 quarts of water to slow cooker.
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Put on low for 8 hours, or overnight.
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Strain out broth.
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