Source: Tyler's Ultimate
(I only used the part to make chicken stock and modified it by using the crock pot)
- 1 chicken, 3-3.5 pounds
- 8 cups cold water
- 3 carrots, cut into 2" pieces
- 2 celery sticks, cut into 2" pieces
- 1 onion, quartered
- 1 tbsp crushed bay leaf
- 2 tbsp thyme
- 1 tbsp rosemary
- 2 tbs chopped garlic (I have some garlic in a jar)
Remove chicken from pot and let cool (I removed the thighs and wings for dinner). Shred chicken off of bones and set aside for other meals. Once shredded chicken has cooked bag and refrigerate.
Remove veggies from pot and discard. Strain chicken broth with cheesecloth to catch any left over garlic or dried herbs. Place in containers and freeze or refrigerate until you need to use them.
I plated the chicken thigh and wing and removed the skin from the thigh. I steamed some carrots and topped them with 1/2 tsp butter. I also boiled some red potatoes, mashed them and mixed them with fontina, butter, salt and pepper. YUM! A great dinner.
Chicken - 3 WW points
Mashed Potatoes - 4 WW points
Carrots w/ butter - 2 WW points