I can’t ever get roasting a whole chicken in the oven right. It’s either too done on the outside or not done enough on the inside. Crock pot, here I come. This recipe is from 100 Days of Real Food. I changed up the spice mixture, just a little bit, because I can’t ever leave well enough alone.
Cooking the chicken in the crock pot leaves it juicy and tender.
You can shred the chicken and use it for soups, sandwiches, salads, anything your little heart desires.
- 1 whole chicken (make sure all those innards are removed!)
- 1 onion, sliced
- 1 tsp. dried thyme
- 1 tsp. paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. dried rosemary
- 1 tsp. red pepper flakes
- 1 tsp. rubbed sage
- 1 tsp. salt
- 1 tsp. pepper
1. Slice the onion and place in the bottom of the crock pot.
2. Mix all the seasonings together and sprinkle on (and in) the chicken.
3. Cook on high for 4-5 hours, or until the chicken is falling off the bone.
After all is said and done, remove the chicken from the crock pot, let cook, and debone. Take out the onions, too, because they’re really yummy!
Add the bones and skin back to the juices in the crock pot to make homemade chicken stock. Yes, ma’am, we’re going there!
This recipe is also from 100 Days of Real Food. If you haven’t checked them out yet and are looking to have a cleaner diet, then you should!
To the bones and juices, also add: 2-3 carrots, 1 onion, 1 head of garlic, 1 tsp. dried thyme, and freshly grated black pepper. Leave the skins on the onion and garlic, the liquid will be strained later.
Fill up the crock pot with water, all the way to the top, and cook on low for about 10 hours. It’s good to do overnight and stick in the ‘fridge in the morning.
Now, a digression. I did this chicken yesterday, put everything in to make the stock, and turned it on low. 10 hours later would be about midnight, and since I’m on call this weekend, I figured I would be awake to turn it off. Well, I figured wrong because I forgot!
I woke up this morning, around 8, and thought, ” Mmmm, something smells good. Is Carey cooking something?” Because, there’s no way he would be up cooking breakfast.
An hour later, I remembered the stock! AH THE STOCK!
No worries, it’s just much darker than usual. But, I think it will lend a richer flavor. Hopefully…
After your stock has cooked, stick the whole thing in the ‘fridge for several hours. You want the fat to come to the surface and harden. Then, you can remove it.
After you remove the hardened fat (gross), you can strain the whole thing. I usually store some in the ‘fridge and then freeze some in little containers for later.
So easy and you know exactly what’s in it.