I made this chicken last weekend for my dog. Yep, that’s right – for my dog. Having recently been diagnosed with heart failure, I was looking for a low-sodium and tasty meal to serve him. I ground up the white meat chicken along with the shredded carrots in my food processor and he gobbled it right up. I would recommend you carving the chicken instead.
- 1 whole chicken (3 to 4 lbs)
- 1 lemon, halved
- black pepper
- 4 sprigs fresh rosemary, cut into smaller sprigs
- Shredded carrots (optional)
- Remove the innards from the chicken. Wash the chicken and pat dry. Sprinkle plenty of freshly ground pepper over the outside of the chicken and in the cavity. If you’re not trying for a low sodium diet, you can sprinkle plenty of salt outside and inside, too. Push one half of the lemon all the way to the back of the cavity. Fill with rosemary sprigs and cap with the other lemon half.
- If using shredded carrots, lay them in the bottom of the cooker. Place the chicken in the slow cooker bowl. Cook your chicken on low for 4 to 6 hours, until a thermometer placed low and at the front of the breast registers 160 degrees and the thigh registers 175 degrees.
- To crisp the skin, remove the lid from the crock pot bowl and place the bowl and the chicken under your oven broiler until the skin on top is golden brown.
- Remove chicken to a cutting board and let rest at least 15 minutes before carving.
A slow-cooker whole chicken is about the easiest way I can think of of cooking a chicken. Every time I’ve made one they’ve turned out moist and delicious. After you’ve made your chicken you can save the bones and the juices that have accumulated in the chicken and make a chicken stock. The recipe I have makes two quarts of chicken stock.