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1
All spices are to be measured to a person's personal taste.
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2
Meaning if you're not crazy over oregano,then by all means omit, or use less.
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3
I used two to three branches per fresh herb.
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4
Prepare chicken leaving skin on.
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5
The chicken will not require liquid, because it will be cooking in its own fat.
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6
This makes for a very tender chicken.
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Brush chicken with melted, or rub with softened butter on chicken skin.
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8
Break off some of the fresh herbs, and place the herbs around sides, and top of chicken.
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9
Leaving some of the herbs in tact, to place around sides, and top.
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10
I like to turn my chicken over half way through the cooking process.
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This is, however, not necessary Leaving the chicken alone is fine.
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Cook 8-10 hours on low.
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Remove chicken from crockpot, set aside and begin gravy.
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14
(See lemon pepper recipe) Remove skin from the chicken, carve chicken, set aside.
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15
I personally place the chicken back into the liquid to keep it from drying while I separate the bones, and skin from the meat.
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(Do not discard skin, and bones.)
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It has been proven that animal fat is essential for brain health.
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Once separated, remove chicken (if it was placed back in the crock) with a slotted spoon to drain liquid off the chicken.
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Reserve skin, and bones to place back in liquid after all edible chicken has been removed.
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20
Use 5-6 cups of water to pour into remaining liquid, bones, and chicken skin.
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Cook on low overnight to make a full bodied chicken broth.
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Strain broth the next morning, and discard leftover fat, bones.
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23
I freeze my broth in ice cube trays, and use as needed.
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24
Enjoy!
