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Whole Roast Chicken and Stock in a Crock Pot

Whole Roast Chicken

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon thyme
2 teaspoons paprika
1 onion
1 large chicken

Combine the dried spices in a small bowl.

Slice the onion and place it in the bottom of the slow cooker.

Remove any giblets from the chicken and rinse and dry.  Rub the spice mixture all over.

Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. Don’t add any liquid.

Cook for 4 – 5 hours on high (for a 3 or 4 pound chicken) or until the chicken is falling off the bone.

Homemade Stock in the Crock Pot

Remove chicken from slow cooker and serve.  Remove all meat for use in other recipes.  Return all bones and skin to the slow cooker.  Add 2 chopped carrots, 2 chopped ribs of celery, 2 small or 1 large bay leaf, and 1 tsp peppercorns.  If you have them, add a couple sprigs fresh thyme, a head of fresh garlic and a bunch of fresh parsley – it will be okay if you don’t have them. 

Cover slow cooker and cook on low 18-24 hours.

After the stock is done cooking turn off the heat and allow to cool slightly.  Using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.  Either refrigerate or freeze the stock for future use.