I bought 2 whole chickens at Sams on the reduced meat. We never bake chickens, but I thought I would cut them up and use them later. Okay, cutting a chicken is NOT easy! I cut one up and have some of the strangest looking pieces of chicken ever! I also ended up throwing away way too much of it! So I froze the 2nd one whole and decided to actually bake it someday. No more attempts at cutting up whole chicken for me!

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Do try it again. We get better with practice.

Instead of a knife, I use kitchen scissors - A LOT - especially when cutting up poultry or trimming meat.

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LOL I would have actually cooked it first, then deboned it. You can do alot with chicken meat, cooked or uncooked. I do this with turkey alot.

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I stick a whole chicken in the crock pot overnight. (thawed) When it is done, I pour the entire contents through a collander and let the chicken cool. Then I just dig in and strip the bones clean! I get every last little bit of chicken. I use it to make chicken salad, bbq chicken, and anything else you can think of to add chicken to.

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I tried doing that years ago. I have gotten much better but I still think I suck at it. I just add water to a big stock pot, add veggies and cook whole. then I debone after it's cooled down. chicken broth and chichen.

TommysMommy- do u get alot of broth? that's why I always put mine in a stock pot.

allgirls

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allgirls, mom to 3 girls

Wow, I had never thought of something like this. I like the crock pot method. Do you cook it on high for 9 or 10 hours about?

How long would the broth be good for - do you freeze or refrigerate the broth?

I may have to experiment with this sometime! We eat a lot of chicken!

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I put my in a large pot with vegs too, then I freeze my broth in 2 cups containers, debone, and freeze the chicken in 1 to 1 1/2 cup containers for use later. I use the broth for cooking rice, soups, etc.

I just did this yesterday! This was the first time I had done it like this, but I put the whole chicken in the crockpot--I put an onion and some celery tops inside--and then cooked it on high for about 6 hrs (my book said on high for 4-6 hrs or low for 8-10). I took the meat off the bones when it was still too hot, so I'm sure I didn't get all of the meat I could have. I did get a lot though. I had a fair amount of broth, but I wasn't thinking and didn't drain it off first. And I didn't think to strain it. You can tell I've not done this very often!! Live and learn. It turned out really well, though. And I'll freeze the left overs.

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Just wanted to say that Ziploc has some really nice screw top container for freezing broth.

they are called twist and lock, I think? I just started using them.

allgirls

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allgirls, mom to 3 girls

I do the exact same thing. Cooks for about an hour. I use overly-ripe celery (the kind that feel like gumby that has been sitting in the fridge for too long ) and leftover green onions. I also throw in a few cubes of chicken bouillon and some Italian seasoning/minced garlic to add extra flavor. I freeze in the same increments that you do.

What price will y'all pay for whole chickens? Aldis sells them for 0.69/lb. That's the best I can find these days.