How to Roast A Chicken and Make Bone Broth
Author: Dr. Mark Adams | Posted In: Eat | June 2019
Whole Roasted Chicken
Prep Time: 10 mins | Cook Time: 4 to 5 hours
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 onion
- 1 whole chicken (about three to four pounds)
- Combine the dried spices in a small bowl.
- Loosely chop the onion, and place it in the bottom of the Crock-Pot.
- Remove giblets from the chicken, and save them in the fridge for the bone broth.
- Rub the spice mixture all over the chicken. Put some inside the cavity and under the skin, covering the breasts.
- Place the chicken on top of the onions in the slow cooker, breast side down, cover, and then turn cooker on to high. There is no need to add any liquid.
- Cook for four to five hours on high (for a three- or four-pound chicken), or until the chicken is falling off the bone. If you will be gone all day, cook the first hour on high and then turn to low for eight to nine hours.
Prep Time: 10 mins | Cook time: 12 to 24 hours
- Everything but the meat is used—including carcass, bones, juices, and the giblets you pulled out before cooking the chicken.
- 1 onion, peeled and loosely chopped
- 1 carrot, roughly chopped (no need to peel)
- 1 rib celery, roughly chopped
- 1 sprig parsley
- 1 sprig thyme
- Salt to taste
- After making the roasted chicken, leave every single thing that’s left over (except the meat) in the Crock-Pot, including the original onion and spices you used when making the chicken.
- Add the onion, celery, carrot and spices, and fill the Crock-Pot almost to the top with water, leaving about half an inch at the top.
- Turn the slow cooker onto low and cook for anywhere from 12 to 24 hours. The longer you cook the broth, the more concentrated it will become and the more likely you will need to add more water.
- After the stock is done cooking, turn off the heat. Using a soup ladle, pass the stock through a fine sieve to remove all the herbs and bones as you transfer the broth to a larger pot or containers.
- Once the broth is done, sip it like tea, refrigerate or freeze or future use. I usually freeze some in both one- and two-cup portions. I also sometimes freeze stock in ice-cube trays, just in case I just need a little when making sauce or rice. This stock is great in soups such as chicken noodle and also in rice like risotto.