I made my first batch of bone broth last week but I made this recipe first. I cooked a chicken in the crock pot and then used the drippings, bones and skin to make bone broth. The chicken was a hit and so was the broth.
- 1 (4-5 lb) whole roasting chicken
- 3 teaspoons kosher salt (1)
- 1 teaspoon smoked paprika (2)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper (optional) (3)
- ½ teaspoon black pepper (optional) (3)
- 4 whole garlic cloves (optional)
- 1 yellow onion, quartered (optional)
- Spray the inside of a 5-quart or larger crock pot with nonstick spray.
- Combine all dry ingredients. The cayenne and black pepper are optional.
- Rub the dry ingredients all over the chicken, inside and out, and place in crockpot, breast side down. (4)
- If desired, place onion and garlic inside chicken cavity. (5)
- DO NOT ADD ANY WATER.
- Cook 4-5 hours on high or 8 hours on low.
- The chicken should be so tender it will fall off the bone. If appearance matters to you, just shove the pieces back together on your platter.
FOR BROTH: Save the drippings, bones and skin. Put them back in the crock pot with cut up carrots, celery, onion, garlic and any other vegetables you want. Cover with water, cook for a few more hours on low. Strain, chill, skim fat and freeze for homemade rotisserie chicken stock.
(1) You can use less if you want. Three teaspoons equals the saltiness of the store-bought chicken.
(2) Regular paprika is fine, too.
(3) These can be omitted if you don’t want your chicken too hot. We don’t like things hot so I did omit them.
(4) I didn’t rug the dry ingredients inside the chicken.
(5) I also didn’t put garlic and onion inside the chicken.
Recipe from food.com