Prep 30 mins
Cook 14 hrs
This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock.
- 1 whole chicken
- 1 onion, chopped
- 3 celery ribs, cut into 2-inch chunks
- 4 carrots, cut into 2-inch chunks
- 1 oranges or 1 lemon, sliced
- fresh thyme or 14.79 ml dried thyme
- 4 garlic cloves, minced
- 14.79 ml kosher salt
- 29.58 ml olive oil
- 4.92 ml fresh black pepper
- Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
- Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
- Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
- Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
- Roast in your crock pot for 3 to 4 hours on hi.
- Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
- I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
- After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
- Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.
I'm sorry but my family didn't like this at all. The combination of thyme and citrus is just weird.
DELICIOUS! I made as written except I did not include lemons because I wanted my stock for chicken and dumplings. My chickens were 4 pounds and the chicken was cooked at 2.75 hours! I love the flavor of the chicken and the broth. Thank you for a great recipe, gourmetmomma! Made for the Think Pink Tag Game In Honor of Breast Cancer Awareness, October 2008.
Taste wise I would rate this a "4" - don't usu rate things a "5" unless it WOWS my family; however, with the bonus stock this recipe produces, it earns an extra star! This was very good the first night as roast chicken, the leftovers I used with Chicken Cheese Lasagna. Thanks for posting!