I started by sprinkling salt on the bird, then rinsing it in the sink. Place the chicken on top of carrots, celery, onions and your favorite herbs and seasonings in the crock pot. I made sure to include paprika, a dash of cayenne, pepper, garlic powder, onion powder and parsley. It really doesn't matter what seasonings you use, as much as, to use your favorite seasonings and what you have on hand!
Seven hours later, the bird is looking and smelling good, and ready for the broiler!
quinoa. It tasted delicious and I can't wait to buy another fryer from the butcher to do it again....
Thought you were done, right? Thought you take the meat off the bird and discard the carcass? Not so fast.....Let me share with you how our food can just keep on giving.
Remember the vegetables we used to place the chicken on top of in the slow cooker? They look a little like this (below) right about now.
Be sure to include 1-2 tablespoons of vinegar and let sit for about an hour (I used apple cider vinegar) as the vinegar helps to extract those beneficial nutrients from the bones for our body to absorb.
Cook in the slow cooker on low for approximately 18-24 more hours. Drain using colander and save the stock in the freezer using jars or freezer zip lock bags.
Thank you Nourishing Days and The Little Kitchen for the posts.