Ya know that whole chicken I cooked? Eh. It came out ok, but I don’t know if I’ll do it again.
It was fairly easy to prepare the chicken for the crockpot. It baked in four hours, and hardly took any time. I think my mistake was putting the cooked bird back in the refrigerator. It developed a bizarre gel around it.
That’s right–gel. Like Jell-o. Gross!
I picked meat off of the bones and put it in a separate bowl. I used the meat for two meals: to supplement a Chicken Helper Alfredo meal and then in last night’s chicken supreme (very delicious and easy!). Both meals were good uses of this chicken.
The chicken wasn’t super dry, but it wasn’t all that moist, either. I think using this type of roaster chicken in a saucy meal is a great use of the meat.
I don’t know if I’ll buy a whole chicken again–I prefer working with boneless, skinless chicken breasts. The price of a whole chicken will have to be really good, and I’ll have to want to make some chicken casseroles.
I didn’t boil the bones–all of that chicken gel turned me off to that. I decided the broth would be way too fatty to be worthwhile.
If you’re particularly sharp to details, you’ll note that I planned to have chicken salad sandwiches for dinner later this week. I’ll switch those to grilled cheese sandwiches and soup, in case you’re wondering.