This recipe is perfect as meal prep for an easy week. Make the chicken on Sunday or Monday and then use your leftovers for salads, soups, tacos, zucchini noodle pasta or whatever you like! Also make sure you save all the bones, meat scraps and stuffing vegetables to make the best stock you have ever used. Not to mention healthiest!
4 balls of tin foil (not really very tight and smaller than a tennis ball)
1 Whole Chicken
3 TBS Olive Oil
21 Seasoning Salute (from Trader Joe’s) or other poultry seasoning
3 Stalks of Celery
1/2 Cup Onion Diced large
2 Carrot sticks
2 Garlic Cloves
Toss 2 TBS of the Olive Oil with the seasonings. Set aside.
Toss 1 TBS of the Olive Oil with the Celery and Onion and Carrot.
Stuff the seasoned oil under the skin of the chicken wherever possible and then rub it all over.
Stuff the Vegetables inside the chicken.
Set the Crockpot to high.
Set the Tin Foil Balls at the bottom.
Then set your chicken back side down inside the crock.
Put the lid on it and set a timer for 3 hours. Take the temperature of the chicken through the thigh to see if it’s done. 165 Degrees. My chicken took about 3 1/2 hours but the recipe I used said it would take 4-6 hours. I was really glad I checked it.
I then turned off the crockpot and took the lid off for about 15-20 minutes to let it cool. Then I turned it back onto low for about an hour while I waited for Gerry to get home from work. It was delicious! I also made a gravy and mashed cauliflower to go with it. You definitely can eat it after that 15 minute resting period. I just finished it early and wanted to reheat it without having to figure out where to store it and then microwave it.
You can use the leftover chicken for tacos and salads later on in the week.
You should definitely save the bones, meat scraps and vegetables to make a stock. I used all the bones and vegetable from this recipe plus one that I had saved to make an amazing stock.
Do not clean out your crockpot.
Add the bones, scraps, and stuffing vegetables back to it. Cover it with water.
Set the crockpot to low and cook for 10-12 hours.
Strain out all the solids.
Pour the liquid into a glass container.
Place into the refrigerator.
In a few hours you should be able to skim off all the fat.
Freeze or use right a way for soups and sauces!