A delicious and economical way to use up that leftover Brewhead Smoked or Baked Whole Chicken!
- Prep Time: 5 minutes
- Cook Time: 6-18 hours
- Serves: 8-10 people
Ingredients:
Leftover Brewhead smoked or baked chicken meat (chopped into bitesize pieces)
Large bones from the chicken carcass
Celery & onions from inside the carcass
3 bay leaves
48 oz canned chicken broth
48 oz water
3-4 dashes malt vinegar (apple cider or red wine vinegar are fine too)
2-3 fresh large carrots sliced into coins or diced (I actually used leftover multi-color carrot coins that needed to get eaten)
2-3 fresh stalks celery sliced into 1/2" pieces
1 medium yellow onion diced
Salt & pepper (to taste)
1 tbsp Brewhead Craft Seasonings All-Purpose Rub
(Noodles or rice optional)
Instructions:
- Combine water, broth, vinegar, chicken meat & bones (I just use the larger bones to make picking them out of the finished stock eaiser), bay leaves, onions & celery from inside the carcass in crockpot.
- If going for the quicker option, set to high heat and cook for 2 hours before reducing to low removing spent veggies and adding all other ingredients minus noodles/rice for remaining 4 hours (remove bones at the end). If going for the long haul, set to low and cook for 8-12 hours then reduce to low remove bones/veggies and add all other ingredients for remaining 6-8 hours.
- Add salt & pepper to taste.
- Add cooked noodles or rice a couple minutes before serving if desired (optional).