- Prep Time: 30 minutes
- Cook Time: 6-7 hours
- Servings: 4-6 servinge
A simple way to make a tender whole chicken with lots of leftovers for other recipes.
- 1 whole roaster chicken
- 1/2 lb peeled baby carrots
- 1 head celery
- 1 small yellow onion
- 2 Tbsp. Parsley
- 2 Tbsp. black pepper
- 1 tsp. poultry seasoning
- 1 cup chicken stock or broth (water as a substitute)
DirectionsCut celery stalks into 1 1/2 to 2 inch long segments. Place enough carrots, celery, and onion on bottom of crock pot to line bottom. Season with some of the seasoning.
Wash chicken and stuff cavity with more vegetables. Place in center of crock pot, resting on vegetables, breast side up. Place remaining vegetables around sides of chicken. Add one cup of liquid to crock pot, making sure to also pour over chicken. This allows the seasoning to stick to the chicken. Add remaining seasoning.
Cover and cook on high 1-2 hours or until contents starts to cook, then reduce to low for the remaining time. Near the end the crock pot will be full of stock.
When chicken is cooked remove carefully, noting that the chicken will fall apart easily. Save vegetables to eat as a side or discard. The large amount of stock can then be discarded or strained to make a fantastic gravy.