I like to do whole chicens in the crockpot on low. I find if I leave it for eight hours, or even less depending on the size of the bird, it kinda falls apart and it's easy to miss bones. But if I cook it just the right amount of time, it stays in one piece until I pull it apart and separate it as I wish. When it's cooked just right, I can salvage the back meat for pulled chicken sandwiches or tacos. When it's overdone, a lot of the dark meat goes to waste. But then again not everyone is able to put a chicken in and be there six hours later to separate it! I wonder what kind of window of opportunity I would have if I threw it in frozen....
Originally Posted by SophieAnn
It's easier to pick off while it's still warm, and using your hands you won't miss any bones.
And to say, I used to save the remnants to make stock on the stove or even put it back in the crock pot with more veg, but it rarely gelled and sometimes acquired a burnt taste. I eventually realized the bones are used up after six or seven hours of moist cooking. I get the very best stock when I just strain what I've got from cooking the chicken in the crock pot. Of course there is less of it than there would be if I added more water and cooked it again, but it's very concentrated, always has a great flavor, and gels well (making it even easier to separate the layer of fat). Much less effort all around.