Ingredients:
- One whole uncooked chicken
- sprig fresh rosemary
- 2 tablespoons ghee or butter
- sea salt
- pepper
- seasoning salt
Instructions
1. Place the chicken (either whole, breast side up, or pieces) into the crock pot.
Rinsing is not necessary.
2. Sprinkle with sea salt and pepper, and seasoning salt, if using.
3. Place rosemary on top, if using.
4. Cook for 5 hours on high or 8 hours on low. You can also do this overnight
on low.
5. When finished, grab your large bowl, plate, and quart sized container and
arrange them all near the crock pot.
6. Now remove the chicken from the crock pot, separating three ways: place
the meat into the large bowl, the bones onto the plate, and all the skin, soft
tissue/cartilage, and organs into the quart jar.
7. This usually takes me about 5-10 minutes. Make sure absolutely no bones
end up in the jar!!!
8. Now that everything is separated, it’s time to make your gravy.
9. Add the ghee or butter (if using), 1/2 teaspoon sea salt (or more to taste),
1/2 teaspoon pepper (or more to taste), 1/2 teaspoon seasoning salt (you get
the idea), and about 1 cup of the chicken broth that’s left in the crock pot.
10. Now, blend, baby! About 30 seconds on high with your immersion blender
should do the trick. You can thin your gravy out more by adding more
broth, if desired.
11. (If you don’t have an immersion blender, a regular blender, high-speed
blender, or food processor could also work.)
12. Pour the gravy over the chicken and mix well, shredding the larger pieces
with a fork as you go.
13. Ta-da! Easy creamy chicken. And did I mention it was good for you? Easy
crock pot dinner.
