I rubbed the inside of my crock pot with coconut oil.
I sprinkled the bottom of the crock pot with a little sea salt, freshly ground black pepper, and 1 TBSP of King Arthur Flour’s PIZZA SEASONING. (Any other pizza herbs blend will do, or an Italian Seasoning)
I rinsed one big organic chicken and took out the inner paper that holds the liver, lizard, etc)
I patted the chicken dry and put it into the crock pot, along with the liver and gizzard.
Next, I sprinkled the top of the chicken with all the same spices that I’d just used in the bottom of the crock pot, in the same amounts. I didn’t measure, but you can see from the photo that I used a LOT.
I added 1 TBSP of water. That’s it. I put the lid on and cooked it on low all day, more than 8 hours.
I took the chicken out of the crock pot and picked all the meat off the bones.
The BONE BROTH recipe starts HERE:
I placed the bones back into the crock pot as I did this so that I could make chicken bone broth overnight. I added:
1 stalk celery
1 TBSP apple cider vinegar
sea salt and pepper
lots of water
I turned the crock pot on for 10 hours on low. The next morning I re-set the crock pot for another 8-10 hours on low so that the bone broth was ready to be strained and put into containers after work. HOW EASY! It’s a great way to be strong and really get your money’s worth out of an organic chicken!