Crock Pot Roast Chicken

Serves 4


3.5 – 4lb whole chicken, preferably organic, giblets and neck removed
2 Tablespoons butter, melted
2 Tablespoons extra virgin olive oil
1 Tablespoon paprika
1 Tablespoon garlic powder
2 teaspoons salt
1 teaspoon onion powder
1-1/2 teaspoons black pepper

2 skinned whole onions and few cloves garlic

  1.  Rinse inside and out and pat chicken dry and remove skin if desired to  lower fat content (chicken may be just slightly less juicy.I never do that.) Combine butter and extra virgin olive oil in a small bowl then stir in spices. rub all over chicken, including under skin.  Stuff chicken with onions and a few cloves of garlic then place chicken breast-side up in crock pot.
  2.  Cook on high for 3-4 hours, or low for 6-7, or until meat is tender, and thigh can be easily removed. Remove chicken from crock pot.  Save all juices and the onions and garlic to add to next day’s bone broth. Enjoy the most scrumptious and tender chicken imaginable.  Save carcass and all bones for next day’s procedure.

***Note:  The herbs above are merely suggestions.  You can totally customize your chicken with many of the spice blends available today or make one of your own.  Be creative with your chicken.  Just follow the basic process.