Chicken feed...

Whenever chickens are on sale, we pick up a couple-three, rub 'em good with the called for spices, and pop 'em in the freezer. When we want sticky chicken,* we thaw one in the fridge overnight then let it cook in the crockpot for a bunch of hours. Deeeelicious chicken!

Last night we had sticky chicken for dinner. Today I picked the remaining bones and carcass clean and ended up with 7 cups of chicken meat for use in casseroles, etc. later on (like the chicken enchiladas we'll be having tonight.) Then I took the leftovers... bones, skin, etc., along with some frozen necks, bones and leavings from previous chickens ... and threw it all in the soup pot with some water and the spicy broth from last night's chicken. Added some celery, carrots, and onion and I now have a big ol' pot of chicken stock simmering away for later use in soups and more.

So, having wrung this chicken dry of any possible further use, I do believe it has fed us well, don't you? ;)
*And now, because someone wil probably ask, here's the recipe for sticky chicken in the crockpot.

Sticky Chicken

4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp garlic powder
1/2 tsp black pepper
1 roasting chicken
1 onion, quartered

Directions:

Start this the night before serving.

In a small bowl, thoroughly combine all the spices.
Remove giblets from chicken, clean the cavity well
and pat dry with paper towels. Rub the spice mixture
into the chicken, both inside and out, making sure
it is evenly distributed and down deep into the skin.
Place in a resealable plastic bag, seal and refrigerate
overnight.

When ready to roast chicken, stuff cavity with onion,
and place in crockpot. Cook on low for 8-10 hours. The
chicken will fall right off the bone when it's done.