Blend together salt, garlic powder, onion powder, oregano, chili powder, black pepper and paprika. Set aside.
Put carrots and celery and one of the onions on the bottom along with any of the organ meats and neck that may have come with the chicken. Tuck chicken wing tips back. Stuff onion and optional lemon and garlic in center cavity of chicken. Place chicken into crock pot on top of veggies. Rub bird with olive oil and cover with spice blend. Cook on high for 5 hours.
Ingredients: 3 carrots roughly chopped, 3 celery, roughly chopped, 1 onion quartered (leave skin on), 2 cloves garlic (smashed with skin on), 2 Tbsp. Apple Cider Vinegar, 2 bay leaves, 1 sprig of rosemary, 5 sprigs thyme, 1 handful parsley, 1 handful chives, 2 tsp. dried basil, 2 tsp. salt & 12-20 peppercorns.
Preheat oven to 400°. Lightly coat a jellyroll pan with olive oil or coconut oil and place bones, skin, previously cooked veggies and organ meat on the pan. Roast bones turning occasionally for 30-40 minutes until they are golden brown color. Put bones, freshly cut vegetables, herbs, reserved stock from original cooking in 8 quart stock pot or in a crock pot.
Pour 1 to 2 cups boiling water into the roasting pan and let sit to loosen the brown bits. scrape up and dump the brown bits into the pot. Fill the pot with water to cover everything. Bring to a boil, reduce heat add the apple cider vinegar and let simmer for 6-8 hours. Topping off with boiling water occasionally to keep level constant.
Drain the stock through a colander or sieve into another pot. Discard the ick. Use, store in fridge (up to 7 days) or in freezer.
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|Serving Size: 1 Serving (2669g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2481 (57%)|
|Amt Per Serving||% DV|
|Total Fat 275.7g||368 %|
|Saturated Fat 78.8g||394 %|
|Monounsaturated Fat 113.5g|
|Polyunsanturated Fat 59.7g|
|Cholesterol 1360.8mg||419 %|
|Sodium 1595.3mg||55 %|
|Potassium 5552.8mg||146 %|
|Total Carbohydrate 103.2g||30 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 83.7g|
|Protein 352.8g||504 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4358
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