I buy a lot of whole chickens these days because it’s much easier to find pastured chickens in whole form than in parts. As a result, I’m always trying to come up with new recipes that use a whole chicken.
If I plan to serve the chicken whole, I roast him, using Ina’s trusted roasting techniques. But if I plan to harvest the cooked chicken meat and shred or chop it for casseroles or soups, I usually stick him in the crock pot. Either way, I always use the leftover bones for chicken stock. (See how to make chicken stock.)
Last night I had a chicken thawing in the fridge that I needed to use up, so I decided to make one of our favorite gluten-free chicken recipes: white chili.
First, you salt and pepper the chicken and stuff him with fresh thyme, garlic, and a lemon. Throw him in the crockpot on high until he’s done (5 or 6 hours) and then cool him for a bit and pull the meat off the bones.
Meanwhile, rinse and drain the beans, and dice the onion and garlic. Sauté the onions in olive oil or bacon grease, add the spices and garlic, and then pour in your chicken stock and add the beans.
Bring it all to a boil, reduced the heat, and let it simmer for about an hour.
Just before serving, add about a cup of grated Colby Jack or cheddar cheese, toss in the chicken and the green chilies, and use a hand blender until you get your desired consistency.
We like to serve chicken chili with corn muffins and garnish it with shredded cheese, scallions, and sour cream.
Chicken Chili Recipe
- 2 lbs shredded chicken
- 1 lb Great Northern beans (or 3 cans)
- 1 T olive oil
- 2 med onions, chopped
- 4 cloves garlic, minced
- 2 tsp cumin
- 1-1/2 tsp oregano
- 2 tsp salt
- 1/2 tsp white pepper
- 8 cups chicken broth
- 2 4-oz cans chopped green chiles (mild)
- 3 cups shredded jack cheese (divided)
- sour cream
- Soak beans overnight in water using 3 to 1 ratio (3 parts water to one part beans). (Or you can scrap that and use 3 cans of beans. Whatever works!)
- Saute onions and garlic in olive oil.
- Stir in all spices.
- Add beans and broth.
- Simmer 60 minutes.
- Add chicken, chilies, and 1 cup cheese; stir to combine. Use stick blender if desired. (I like to add half the chicken, use the stick blender, and then add the rest of the chicken. So some is shredded fine, and there are still some nice chunks.)
- Serve with remaining cheese, salsa, and sour cream.