What are you doing with your whole chicken?

whole chicken ideas for multipurpose use

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Recently, I was at the store and found whole chickens that were antibiotic-free and hormone-free on sale for 50% off. This is a great savings when you have a large family with growing children.

I'm someone who likes to make the most out of every meal or food item, and this chicken was no exception. With fall sports approaching, I've been focused on preparing freezer meals or meal prepping for the upcoming late nights. We don't eat out often. Firstly, it's very costly, and secondly, you can't always be sure of what's in your food. But I digress.

Here's what I did:

I seasoned the chicken thoroughly with salt, pepper, garlic powder, and herbs such as rosemary, thyme, parsley, and red pepper flakes. Then, I placed the chicken breast side up in the crock pot. I'm sure you could use an Instant Pot, but I don't have one. Surprising, I know!

I cooked it on high for 4-6 hours. After it was done, I removed all the bones from the chicken. I prepared a creamy garlic chicken and rice dish, which I then placed directly into the freezer.

There was a significant amount of broth remaining, so I strained it and used it for my cream of chicken soup recipe.

See recipe below.

I ended up making the recipe four times. Once the broth was ready, I poured it into my silicone molds and put them in the freezer. These are the molds I used.

Each mold holds 1/2 cup. Therefore, 2 cubes equal 1 cup or one can of cream of chicken soup.

Once the soup is frozen, I remove the cubes and store them in a freezer bag until needed.