A delightful slow-cooked chicken recipe infused with citrus and herbs, perfect for a comforting meal.
Chop the onion, celery, and carrots into large chunks and place them at the bottom of the slow cooker.
Using a mix of vegetables adds depth to the stock's flavor.
In a small bowl, mix the olive oil, minced garlic, salt, pepper, and dried thyme.
Combine ingredients thoroughly to ensure even seasoning.
Remove any giblets from the chicken and place them with the vegetables in the slow cooker.
Including the giblets enhances the flavor of the stock.
Rub the herb mixture under the chicken skin, covering the breasts and thighs evenly.
Be gentle to avoid tearing the skin.
Slice the orange and lemon, and place the slices under the chicken skin and inside the cavity.
Citrus slices infuse the chicken with a refreshing aroma.
Cook the chicken in the slow cooker on high for 3-4 hours or until fully cooked.
Ensure the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the slow cooker and serve as desired. Add water to the slow cooker to start making the stock.
Use the chicken meat for meals and save the bones for stock.
Return the chicken bones to the slow cooker, add water to cover halfway, and cook on low for 8-12 hours.
Long cooking times extract maximum flavor from the bones.
Strain the stock, discard the solids, and refrigerate or freeze the liquid for later use.
Remove fat from the stock's surface after cooling for a clearer broth.
