I’m a big huge fan of making chicken stock at home. It’s the idea of not wasting anything, from keeping vegetable trimmings to freezing chicken parts and pieces that never quite made it into a dish. If I had a bigger freezer I’d probably make a lot more stock because I’d have more room to keep the items (that would normally be discarded) to make stock. Wing tips are something that I always end up with a lot of because I cook a lot of chicken wings. Wing tips are perfect for making slow cooker chicken stock not only because of their size but because they pack a ton of chicken flavor into a small space.
Although the recipe calls for carrots, celery and onion, that doesn’t mean you have to use nice, pretty vegetables. Next time you have the end of a carrot leftover, throw it into a bag or container in the freezer, along with any bits of celery or onion you come across. This recipe isn’t about using perfect looking ingredients, it’s about using up ones you might normally toss into the trash or onto the compost pile.
I don’t add salt to my stock while I’m cooking it. You never know where you might end up using your stock, so you don’t know if you’ll need salt or not. And you sure can’t take it out once you’ve added it!
Also try my stovetop chicken stock.
Slow Cooker Chicken Stock
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 10 cups
- 3 pounds chicken pieces
- 3 carrots halved
- 3 stalks celery halved
- 1 onion quartered
- 2 bay leaves
- 1 clove garlic
- 1 teaspoon black peppercorns
Place all but the water into your slow cooker. Add enough water to fill the cooker to about 1/2" below the top.
Cover and cook on low for 6 hours.
Turn off cooker, remove lid and let cool for 30 minutes. Strain liquid into container for later use.
I made a big ole batch of crazy-hot chicken wings the other day. I used Alliger’s Nuclear Chicken wing sauce. Heck yeah they were spicy. But it got me to thinking… I love chicken cooked on my Char-Broil Big Easy. I bet that using the wing sauce as a marinade for chicken would turn out fantastic. And I was right. It did.
Nuclear chicken on the Char-Broil Big Easy is everything you imagine. As with any poultry cooked on the Big Easy, the chicken is juicy and tender. The wing sauce adds a fantastic kick to the chicken. I honestly didn’t find it too hot at all. Now you get the heat, don’t get me wrong. But I found it quite pleasant and best of all, it had great flavor. I see no point in adding spiciness if you don’t still get great flavor. Alliger’s Nuclear wing sauce does that and then some.
Also try my Big Easy spicy roasted chicken legs.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Nuclear Chicken on the Char-Broil Big Easy
Prep Time 4 hours
Cook Time 1 hour 20 minutes
Total Time 5 hours 20 minutes
Servings 4 servings
Place the chicken into a resealable bag or container.
Add wing sauce to taste. Toss to coat.
Seal and refrigerate for at least 4 hours, turning occasionally.
Fire up your Big Easy.
Transfer the chicken to the Big Easy basket.
Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
Remove and let rest 10 minutes before serving.
It’s impossible to make too many of these mini deep dish pizzas. They’re perfect for the big game or any get-together. They’re easy to make, and with a little imagination, you can make a variety of them to please anyone. We decided to go the simple route and just top these pizzas with cheese and mini pepperonis. We both thought they were fantastic.
Make sure you leave the mini deep dish pizzas in the oven long enough to get a bit of a crunchy crust on them. They’ll also get a bit more crunchy after you take them out of the oven and cool a bit.
Also try my homemade pizza rolls.
Mini Deep Dish Pizzas
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 32 mini-pizzas
- 4 8-inch flour tortillas
- 1 cup pizza sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan
- 36-48 mini pepperonis
- Dried Italian seasoning or oregano crumbled (optional)
- Dried red pepper flake optional
Preheat oven to 425 F.
Spray a muffin pan with non-stick spray.
Working in batches, cut the tortillas into 2" circles using a circular cookie cutter.
Press the tortillas into the bottom of the muffin tins.
Top with a little pizza sauce, the cheeses, pepperonis and seasonings.
Bake for 10-12 minutes or until the cheese has melted.
Let cool slightly before removing and serving.