Chicken is a great source of protein. Enjoy in a tasty roasted format with rosemary and veggies!
Set whole chicken in a crock pot, or enamel Dutch oven. Mix and arrange the vegetables around the chicken. Sprinkle salt over both. If using rosemary, grinding between your fingers while sprinkling will release more flavor. Set crock pot to low or medium, and allow to cook for 8 hours. (If using a Dutch oven, cover and place in hot oven, 375° F, for 30 minutes, then turn down heat to 200° F.) Chicken should fall off the bone when it’s done.
After cooking, remove chicken from crock pot, cut up, and place breast, thighs and legs on a baking dish, brown in oven at 450° F until skin is crispy. Cook additional fresh vegetables in the broth.
Serve with a side salad.
Prep: 30 minutes
Cooking: 8 hours
- 1 medium organic chicken
- 1 medium onion, chopped
- 3-4 medium carrots, whole or chopped
- 4 stalks celery, whole or chopped
- ½ tsp rosemary (optional)