Herbed Roast Chicken for Crock Pot (With Bonus Stock) Recipe

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Herbed Roast Chicken for Crock Pot (With Bonus Stock)
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Ingredients
10
Count
Nutrition
677
Calories
Total time
870
Minutes
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Ingredients:

Directions:

  1. Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
  2. Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
  3. Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
  4. Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
  5. Roast in your crock pot for 3 to 4 hours on hi.
  6. Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
  7. I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
  8. After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
  9. Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 676.78 Kcal (2834 kJ)
Calories from fat 416.56 Kcal
% Daily Value*
Total Fat 46.28g 71%
Cholesterol 235.35mg 78%
Sodium 663.09mg 28%
Potassium 907.35mg 19%
Total Carbs 13.48g 4%
Sugars 6.62g 26%
Dietary Fiber 3.96g 16%
Protein 48.87g 98%
Vitamin C 25.4mg 42%
Vitamin A 0.6mg 20%
Iron 2.8mg 16%
Calcium 91.4mg 9%
Amount Per 100 g
Calories 158.69 Kcal (664 kJ)
Calories from fat 97.68 Kcal
% Daily Value*
Total Fat 10.85g 71%
Cholesterol 55.19mg 78%
Sodium 155.48mg 28%
Potassium 212.76mg 19%
Total Carbs 3.16g 4%
Sugars 1.55g 26%
Dietary Fiber 0.93g 16%
Protein 11.46g 98%
Vitamin C 6mg 42%
Vitamin A 0.1mg 20%
Iron 0.7mg 16%
Calcium 21.4mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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