Food from the Farm: Crockpot Chicken and Gravy
Dear friends and customers of North Mountain Pastures, This time of year when the weather starts to get hot, I look for ways to cook things that generate less heat in the house. Living in an 1850s farmhouse with no A/C makes this important! The crockpot is a good option, better than stovetop or oven cooking. It's also super easy and nice to make and leave if you'll be gone all day. Here is a guest post from a great customer who knows what's up in the kitchen:
Hi all! I’m Erin Donley NTP, Nutritional Therapy Practitioner and good local food lover! I wanted to share with you an easy recipe for using your North MountainPasture Share.
This month I used my crock pot to cook a whole chicken. It was super easy and really made the chicken very tender. I used this recipe from Oh Sweet Basil. However, I just put the spices on top of the chicken and not under the skin. My whole family devoured this recipe and I was glad that it was pulled together in the AM so I had some more time that afternoon for other things.
Once I used the drippings to make the sauce, I threw all the bones back in the crockpot with ½ an onion, a whole carrot, two celery stalks and a tablespoon of raw apple cider vinegar. The vinegar pulls out the minerals from the bones into the broth. I had some extra chicken feet in the freezer that which is totally optional, but this adds extra gelatin to the broth that is good for joint and gut health. I filled the crockpot up with water to just cover the bones and vegetables and turned it onto low. I cooked it all night long and then strained it later the next morning and cooled it in the fridge. Then I typically store it in the freezer to use in soups and other recipes.
Mmm that looks delicious. Thank you Erin for sharing your crockpot chicken and gravy experience! Thanks as always for supporting local foods,
~Brooks & Anna