Slow-cooker roast chicken + bone broth

 

This recipe is wonderful for a day when you will be getting home a little later than usual in the evening, but still want to eat a healthy home-cooked meal for dinner. The prep time for this is about 15 minutes. So just prep it and get the slow cooker going by 8 am, and dinner will be ready anytime after 6:00 (if you cook it on low), or if you cook it on high then you just have to plan about 6 hours ahead. Throw together a salad and you have dinner. Voila’! And the added bonus is that by the next day you will also have a nourishing broth awaiting you and your house will smell like chicken soup! Yum!

Ingredients:

  • 1 whole organic chicken (with gizzards and neck removed)
  •  1 onion sliced
  • 1 lemon, quartered
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon dried or fresh rosemary
  • 1 teaspoon dried parsley
  • 1 tablespoon butter or ghee (clarified butter)

 

Directions:

Roast Chicken

  1. Mix seasonings in a bowl
  2. Lightly grease the bottom of the slow cooker
  3. Place sliced onion on the bottom of the slow cooker
  4. Rinse chicken
  5. Pat dry with paper towels
  6. Using your hands rub the butter or ghee over the chicken being sure to pretty well cover it.
  7. Add the spices, either pouring them slowly onto the chicken or by using your hands to pat them on to the chicken. Again being sure to cover the whole bird.
  8. Place the quartered lemon pieces into the bird- through the opening. The lemon helps to keep the meat moist and tender.
  9. Place the chicken in the slow-cooker BREAST-SIDE DOWN
  10. Cook on high for 5-6 hours or on low for 10-12 hours.

 

Chicken bone broth

  1. After enjoying your chicken remove all of the remaining meat from the bones as well as the lemon quarters, leaving the bones/carcass in the slow cooker.
  2. Fill the slow cooker with filtered water with enough water to cover all of the bones.
  3. (Optional) Add 1 tablespoon of apple cider vinegar, sea salt and fresh parsley
  4. Cook on low for up to 24 hours, and for at least 6-8 hours.
  5. Once done, allow to cool for a bit.
  6. Strain off the fat from the top.
  7. Strain out the bones.
  8. Pour the broth into a mason jars- careful not to fill the jars to the top. The broth will stay good in the fridge for a week, and you can freeze it for up to 3 months.

 

*Notes:

  1. The meat will be falling off the bone when the chicken is done, so the skin will not be crispy like in oven roasted chicken, but everything just melts in your mouth- delicious!
  2. The bone broth is super-nourishing- it is good for your immune system, for building healthy bones and for nourishing your essence or jing as we say in Chinese Medicine.

 

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