Imagine coming home to a roast chicken dinner already done for you. No, hubby didn’t get home and slave for hours this time. You tossed a few ingredients into a pot, ran out for the day and like magic you have an amazing smelling house.
Once dinner is done, don’t toss away that carcass. You’re going to use it to cook perfect homemade chicken stock. Which means that you won’t have to wash that slow cooker up after dinner. We’re going to load it back up to work through the night 😉
This roast chicken should give you quite a bit more meat to use for other recipes as well. I have a couple of chicken soups posting next week to use the chicken stock and meat. One inexpensive whole chicken can do quite a few meals for the family.
- 1 whole chicken, if frozen make sure it is thawed completely
- 8-10 small red potatoes
- 4 large carrots, peeled & cut into 1.5-2" chunks
- 1 medium onion, cut into big chunks
- 1 tsp dried or 2 tsp fresh rosemary
- 1 tsp dried sage
- 1 cup water
- Make sure gizards and chicken parts are out of the chicken.
- Place on a baking pan and roast in 400 degree oven uncovered for 10 minutes. Skin should be light brown.
- While roasting chicken place potatoes, carrots and onions in bottom of large slow cooker with water.
- After roasted, place chicken on top of vegetables.
- Sprinkle seasonings on top of chicken.
- Set to cook with lid on for 8-10 hours on low.
- Use a meat thermometer to make sure the chicken has reached 165 and potatoes are fork tender.
- Carefully take chicken out and set it on a plate. I generally need to use my large BBQ flippers to make it easy.
- Let rest for 10 minutes and then carve.
Photo courtesy Egahen
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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