Ever since we butchered our first batch of chickens—read about that adventure here— we've been trying all sorts of new recipes that use up as much of each bird as possible. One of my favorites is one Mater devised which I like to call Hearty Farmhouse Chicken and Rice. It's incredibly easy to make and relatively healthy for how delicious it tastes.
1-2 whole chickens, frozen
Fresh Rosemary (optional)
1 White or Yellow Onion (optional)
1 cup water
Peas and diced carrots (frozen or fresh)
Brown rice (mashed potatoes will also work)
1. Place the chicken in the slow cooker along with the onion (peeled and cut in half or smaller), pepper, salt (good use of your exorcised salt!), rosemary twig, poultry seasoning, and water.
2. Cook on low for 6-8 hours, depending on the size of the bird. If the chicken is thawed, you'll need to reduce the cook time appropriately.
3. 30 minutes before the chicken is done, cook the brown rice. We use our pressure cooker, but stove top works just as well.
4. Cook the peas and diced carrots until soft.
5. When the chicken is done cooking, take it out and shred into bite-sized pieces.
6. Using the broth at the bottom of the slow cooker, transfer to a skillet to make the gravy. Warm on medium heat until a rolling boil, then slowly whisk in flour until thickened.
7. Serve the chicken, peas, and carrots on a bed of rice topped with gravy.
Enjoy a hearty meal and perfect comfort food for a cold winter evening!