Here is how easy it actually was.
1 pastured chicken (I got mine at Whole Foods, gross innards already removed!)
1 lemon
| (I can't figure out how to rotate pic :) ) |
Sea salt and pepper
1 Tbsp fresh sage, minced
1/4 Tbsp cumin**
1/4 Tbsp paprika**
1/4 Tbsp garlic**
1/4 Tbsp onion powder**
* a fist of garlic is the entire bulb that you would buy at the grocery store
** I just used a combination of spices that I had on hand to equal approx 1 Tbsp. Any spice mixture would do. OR just use salt and pepper for a Lemon Pepper chicken
Preparation:
1) Season the entire chicken, including cavity, with sea salt, pepper, and spices
2) Place the entire fist of garlic in cavity
3) Pierce lemon all over with fork and place in cavity
4) Place chicken in crock pot and cook on low for 8 hours
When it is finished, it will be fall-off-the-bone tender. The hardest part was getting it out of the crock pot. I tried to do this gracefully so I could get a pretty 'after' picture, but that didn't happen. I also let mine cook over night, as I would be gone for more than 8 hours during the day. The next morning, I put it in Tupperware and stuck it in the fridge. It was so nice to just warm it up that night and not have to cook much. I served it with a side of fresh green beans with some sliced almonds. Now, I have lots of leftovers for breakfast and lunch. It's so important to have protein with your meals, especially breakfast!
| Left overs for lunch the next day. |