I’m not a recipe developer. If I had endless time and an army to feed (also known as living with my immediate family again), then I could spend weeks creating the same recipe and tweaking it to my needs. The reality is that I live alone and I have a day job. So I only create things that I usually eat, and the following method is so simple that no matter how tired, lazy, or beaten down I am, I’m willing to make it in a heartbeat while I let the rest of my at home duties, like cleaning and laundry, stack up for another day.
Recently, I’ve had even less time to dedicate to cooking recipes and nourishing myself. So I turn to my best friend, the crock pot. With an abundance of wholesome, allergen-free recipes out there, crock pots are magical for busy schedules and limited prep time, or if you are new to cooking all together. I’ve been working late recently, and sometimes all I want to do is come home to a hug & a warm dinner. What the Crock Pot lacks in the hug department, it makes up for with warm dinners! Of course I’ve already gushed about how wonderful the recipes are at Civilized Caveman Cooking Creations, but Ali of The Whole Life Nutrition Kitchen just posted a delightful, simple, and mouth-watering chicken curry recipe that will be the perfect Friday night dinner to celebrate the end of another busy week.
So what have I been eating during busy days? Truthfully, a lot of grilled chicken from the yaki tori stand near my grocery store and bagged salads. Not optimal, but it could be worse. In order to stay illness-free during long days with limited sleep, I’ve been sipping broth as a mid-morning remedy, or enjoying it as a simple soup at dinner when I’m too tired to make or eat anything else. This recipe fills a small crockpot, but you can easily double it for larger ones.
Ridiculously Simple Chicken Broth
one chicken carcass, bones or trimmings
3 quarts of water
6 garlic cloves, peeled
1 glug of apple cider vinegar (something between a teaspoon and a tablespoon. I told you I don’t really do recipes!)
Add all ingredients to your slow cooker. Cook on low for 9 hours. If you have time, refrigerate overnight and skim the fat off once it hardens. If I start this in the morning, though, I often just dive in once I get home from work, adding some green onions as a garnish.
p.s. This is not a shot at any one out there who is a recipe developer, professional or otherwise. It is because of you that I have many great baking and cooking recipes, so thanks and keep up the good work!