I made this
recipe from
$5 Dinners the other night in the crockpot. The only thing I did differently was I used a whole chicken instead of the four chicken thighs. It was very, very good. The chicken was
so easy to cut and the flavor was delicious. This was a few nights ago. So, tonight, I let myself out of my comfort zone and de-boned what was left, threw (and I mean THREW) the bones in a pot, added some water and made chicken stock. Yes, I know - it looks pretty nasty, especially if you are like me and can't stand meat on the bone. BUT, by doing this, I have a lot of homemade chicken stock (think saving money), which is good because I buy it regularly, AND I had one meal from the initial recipe, a second meal as leftovers, and a third meal from the stock I will use to make soup in the future. The whole chicken had only cost $5.37, and being the 'accountant' that I am, that is $1.79 per meal, that feeds three people. Not bad, huh?
Publix has had whole chickens super cheap the last several weeks, so I had a few in the freezer. I have not usually been one to by chicken on the bone, but over the past few months, Publix has been running great deals on all different cuts of chicken, including the whole chickens, but also on chicken leg quarters, etc. I decided I could get over the gross-ness and experiment a little because you can't argue with the price of those cuts compared to boneless chicken breast cuts (hello? over $4 per pound? No way!). I have found that when I cook any cut of chicken on the bone in the crockpot, it comes out so tender and it just falls off the bone.
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