Ingredients
- 4-pound whole chicken
- 1 teaspoon black pepper
- 1/2 medium onion, quartered
- 1 rib celery, cut into 3 pieces
Preparation
- Remove giblets from cavity and wash chicken; trim extra skin and visible fat.
- Sprinkle part of the pepper inside the cavity. Place onion and celery pieces inside cavity. Sprinkle remaining pepper over chicken.
- Place whole chicken in slow cooker, breast side down. Cook on high setting for 4 hours, until thigh and leg easily pull away and meat easily comes of f the bones.
- Remove skin and discard. Remove meat from bones and separate into 3 portions to use in suggested recipes listed below.
- If desired, use stock from cooked chicken to make soup or freeze for later use in recipes.
Helpful hints
- A four-pound chicken yields 27 ounces of meat when skinned and deboned (approximately 4 cups).
- If desired, use stock from cooked chicken to make soup or freeze for later use in recipes.
- For CKD non-dialysis, adjust the portion size according to your meal plan or consult your dietitian for guidance if you are on a low-protein diet.
