Once the chicken is out of the pot, I strain the juices that are left in the bottom of the crockpot and put them in the fridge overnight. The next morning, skim off whatever fat has collected on the top and you have free chicken flavoring for soup or any recipe that calls for broth (I usually mix a 2-to-1 ratio of drippings with warm water to make broth). The drippings can be frozen if you won't use them within a few days.
Don't forget about the yucky insides you saved and also any bones and skin leftover from carving the chicken. Throw these in a large stockpot and cover with water. Bring to a boil then reduce the heat and simmer for an hour or two, uncovered, until the liquid is slightly reduced and has some color. Strain the stock and discard the solids. Broth will keep in the fridge for a few days, or freeze until you need it in one or two-cup portions. If you are crunched for time, you could totally make stock with just the yucky insides at the same time that the chicken is cooking in the crockpot. That is what I am doing today.
|mmm ... my house smells soooooo good right now|
|how I store my veggie odds & ends ... |
also the yucky insides if I don't plan on making
stock right away.
Disclaimer: I understand that these are not real recipes and are actually sort of vague descriptions of how to prepare chicken, but this is how I do it and I got my techniques from a few different sources, including: "Miserly Moms" by Joni McCoy and "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger. You could also type "homemade chicken stock" or "slow-cooker poached chicken" into Google and get a ton more suggestions. That's what I did, but I didn't save the links.