Great Roasted Chicken

Great Roasted Chicken – Karen Klecar

Make the chicken the day before in the crock pot. I have been getting an organic roaster at Weis from Pennsylvania. Rub the chicken with ? Cowboy Rub? (also at Weis) and garlic. I cheat and use the jarred kind. Put two whole onions inside the chicken. Put in ½ cup water. Put on low and cook all day. Remove meat from bones and then make the following recipe.

Overnight Chicken stock in the crock pot

Ingredients:
Leftover chicken bones, or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig of fresh parsley & thyme
Salt to taste

Instructions: After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the whole chicken from the instructions above (Great Roasted Chicken) leave everything in the crockpot including the original onion and spices you used. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with filtered water (leaving about ½” at the top). Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8-10 hours. After the stock is done cooking turn off the heat and, 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.