01/08/2026
🍲✨ One or Two Whole Chicken’s, Endless Goodness (Full Recipe) ✨
You loved this idea in my last video, so here’s the full method as requested! I often make two chickens at once—especially if you have a big family or a large pot.
Ingredients:
• 1–2 whole chickens (skin on or off, your choice—I usually remove the skin)
• 1–2 glugs apple cider vinegar (¼–1 cup depending on pot size; this helps extract all the goodness from the bones and joints)
• Handful of black peppercorns
• Salt to taste
• Optional: bay leaf, veggies like onion, celery, carrot (I like to keep it clean so the broth works for anything)
Method:
1️⃣ Place the chicken(s) in a large pot. Cover with water.
2️⃣ Add the vinegar, peppercorns, salt, and optional bay leaf or veggies.
3️⃣ Bring to a slow, rolling boil. The water should barely bubble—not a rapid boil.
4️⃣ Let it gently cook for 4–6 hours. Shorter if you’re pressed for time; longer if you want extra collagen and richness from the bones.
5️⃣ Once cooked, remove the chicken. Let it cool, then shred the meat and portion into meal-sized servings.
What you get:
• Tender, versatile shredded chicken 🍗
• Liquid gold chicken stock 🥣 (strain and freeze in jars or cubes for future recipes)
• Bone bonus: grind leftover bones for your garden or compost 🌱
💡 Pro tip: Freeze shredded chicken on a tray for 1 hour first, then transfer to a big Ziploc. Grab only what you need—no waste!
One bird—or two—means meals for weeks, homemade broth, and even garden nutrients. Pure, old-fashioned kitchen sustainability. 🌿
If you want my gravy method using these drippings, drop a comment below—I’ll share that next if you missed it!
✨ Like ideas like this? Follow along for more practical kitchen ideas.
