"This recipe is great when you don't have time to cook, or on a hot day when you don't want to heat up the kitchen, or if you are just in the mood for falling-off-the-bone moist and delicious chicken." Carol M.
1 whole Omega-3 chicken roaster
1 large onion, coarsely chopped
2 Tbs. of your favorite herb rub (you may combine 1 Tbs. coarse organic salt, 1/4 tsp. ground pepper and 1-2 tsp. dried thyme as a base then add anything else that appeals to you at the moment such as a bit of sage and/or minced garlic.)
Place the onion in the bottom of a crock pot.
Rinse chicken and pat dry with paper towels. Don't remove the skin as it adds moisture ands Omega-3.
Rub the herb flavoring over the entire chicken and under the breast skin.
Place the chicken breast-side up in the crock pot. Do not add any liquid.
Cover and cook on high for 4-5 hours for a 4-pound chicken. It will take longer if you keep raising the lid.
If you wish to make stock, leave the pan juices that developed from cooking the chicken in the crock pot. After dinner, take any large pieces of leftover meat off the bones to save for salad fixing or soup. Put the bones, skin, neck, back, and giblets in the crock pot. Ad any large chunks of vegetables you have on hand (onion, carrots, celery) plus 1 Tbs. apple cider vinegar. Add enough cold water to cover everything. (You can go to within a couple of inches from the top of the crock pot depending on how much stock you want to make.
Cover and let it cook on low overnight (about 8-12 hours). In the morning (or about 30 minutes before the stock is finished) add another onion and some more fresh vegetables, and herbs such as fresh parsley to replace the vegetable flavors that have diminished overnight. Continue cooking on low for about 30 minutes.
Strain the finished stock into a bowl and discard the solids. Put the stock in the refrigerator. After it has cooled, spoon off any fat that congealed on top of the jelled stock. You can store the stock in the refrigerator for up to three days without freezing it.