Rotisserie Chicken

I love a good roast chicken. Those kind you get from the grocery store deli? MMMMM...but so bad for you...so here is a homemade version, completely dairy and GF and healthier for you. And think of all the things you can do with the left overs...

Ingredients:

One whole 4-lb chicken
1/2 tsp black pepper
1 1/4 tsp dried thyme
1 1/4 tsp dried basil
1 1/4 tsp dried rosemary
2 TBS olive oil


Directions:

Rinse the chicken inside and out with cold water, making sure to remove giblets. Blot dry with a paper towel. In a small bowl, mix the spices and oil. Rub the inside cavity and outside of the chicken until spices are gone. Place the chicken breast side up in a slow cooker. Add a little water to the bottom of the cooker. Cook on low for 8-9 hours. Enjoy!



You can use the carcass and bones to make your own chicken stock! Just separate the meat from the bones. Put the bones, carcass, 2 chopped carrots, 3 chopped stalks of celery, and 8-10 C water in the slow cooker and cook for 9-10 hours on low. Strain into a big bowl, discarding veggies and chicken remains. Separate broth into Ziploc containers and freeze until ready to use!