So I’ve decided to post “Pinterest Projects” – something I’ve cooked, baked, created or otherwise been inspired by from a pin on Pinterest. Goodness knows I spend enough time there looking! I’m hoping to make this a weekly event but as I’m just starting to blog again we’ll see. I can’t guarantee they’ll all turn out well, just that I’ll be honest. 😀
This weeks project is a recipe for Lemon Rosemary Crockpot Chicken. The link to the pin is here. The recipe is found at the blog A Lighter Journey and doesn’t need expanded on. At the store this week I got a whole chicken and celery. There were lemons in my fridge and rosemary growing in a pot on the porch. By the way – fresh herbs are soooo much better than dried. How did I miss that fact all these years? Our herb garden will expand next year for sure!
Because my chicken wasn’t frozen I planned to cook it for 3 or 4 hours as she suggests. Instead, after it had been cooking 3 hours, I realized it was 8:00 pm and I was tired. So I turned the crockpot on low and let it go all night. When I got up in the morning I removed the chicken pieces with tongs but left the liquid that had developed along with all the additions. When the chicken cooled a bit and I removed the meat from the bones.
The pieces/parts remaining after the meat is gone went back into crockpot. I added some water, bay leaves, some pepper and a little garlic, put the lid back on, kept it on low and left it till the late afternoon.
In the late afternoon I turned the crockpot off and took the actual cooking pot out. Once it cooled just a bit I strained out the big pieces using my colander over a mixing bowl, then filled my sink with ice water and moved the broth in the mixing bowl to the sink to try and cool it a little more before moving it to the fridge. Once it cooled enough that I didn’t think my fridge would get too warm I put the bowl of broth in the fridge with the lid on and left it there until the next day when the fat had solidified on the surface. Then I skimmed the fat off (and tossed it…cause I don’t yet make soups or sauces that would use it).
To freeze the stock I use ice cube trays, muffin tins and quart freezer bags for the rest. But that said, I sure can’t figure out a great way to get those frozen cubes out easy! Any suggestions?
Do you have a Pinterest Project that you’ve done? Did it turn out like you hoped? Will you keep the pin? Feel free to leave a comment and include a blog link if you have one. 🙂