Empirical Baker

I am not sure where I learned this technique, but it saved me quite a bit of money.

In Texas, I could get chicken leg and thigh quarters for less than 49 cents a pound, in a two pound bag. Cheap! Its about twice as much here in Brooklyn, but this technique still saves time and money.

Take a bulk pack of chicken quarters, legs, or thighs. (This time around, I used chicken thighs, because they are easier to work with.) Remove the skin, and either discard or use to make schmaltz (next attempt!).

Place the chicken parts into a crock pot. You can add some salt and pepper if you want, but the chicken is good how it is. Cook for a few hours on high or low, until the chicken is done. I typically dont worry about it until it starts making the apartment smell yummy :) I check to make sure that all the chicken is done before pulling it out.

During this time, the chicken will have given off a lot of liquid. Keep this in the crock pot. As the chicken cools, remove the meat from the bones, and then put the bones back into the crockpot. When all of the meat is of the bone, and all of the bones are back in the crockpot, you can add water and salt. I then let this cook, usually until I am about to go to bed. :) Cheap stock, and yummy.

I tend to freeze the meat in small pieces, and in about one to two cup portions (depending on what storage containers I have available.)