Whole Roasted Chicken
I use my slow cooker for this recipe. I love the fall-off tender meat. I love having extra meat in my freezer for adding to many of my recipes.
The spices really are whatever you like best. I've included some of our favorite combinations.
I have a large roasting oven I use for turkey every year at Thanksgiving following these exact same techniques. Just cook it at 200-250*
| 4 | lbs | Whole Roasting Chicken |
Add 2-3 cups water to slow cooker (fill until the bird is about half covered). Cook on low for 6-8 hours, high for 3-4 hours, or until the meat is falling off the bone and you need a spoon to collect all the pieces.
| 2 | Tbsp | Lemon Pepper |
Spice amounts are approximate. Rub Lemon Pepper into chicken and cook according to instructions. I've also just dumped the spices into the water and let them soak in with equal results.
| 1 | Tbsp | Oregano |
| 1 | Tbsp | Basil |
| 1 | Tbsp | Onion - Minced |
| 1 | Tbsp | chicken bullion |
Again, spice amounts are approximate. I usually just dump these spices into the slow-cooker onto the chicken and then around into the water.
The drippings/sauce from this recipe makes wonderful gravy (especially when you add chicken bullion for a little extra flavor). I also use the drippings as chicken stock or broth. Wonderful for homemade chicken noodle soup.