I’ve been inspired to make whole roast chicken so I can use the bones to make bone broth. Both the roast chicken and the broth are so good for the body.
I have a basic blackened seasoning recipe that I use for making my Paleo Fish Tacos that I wanted to try with chicken. And oh boy, it was delicious! The seasoning was so flavorful and the chicken literally fell off the bone. The chicken was so juicy and tender. Perfect to eat on its own or in a corn tortilla for fresh tacos.
This recipe is gluten free and paleo friendly (just omit the potatoes).
I used this Hamilton Beach 6-quart slow cooker crockpot.
- 1 whole chicken (about 4-5 lbs)
- 2 tsp salt
- 1 tsp white pepper (find it here or in Asian food markets)
- 1/2 tsp black pepper, freshly ground
- 1 tsp cayenne pepper
- 2 tsp paprika
- 1/2 tsp garlic powder
- 3 sprigs of fresh rosemary (or 1 tsp dried rosemary)
- 1 large onion, loosely chopped
- 3-4 medium-sized potatoes, cubed
- Combine all spices in a small bowl and set aside.
- Remove the giblets from the chicken.
- Put onions in the bottom of the crockpot. (Don’t add liquid. The onions keep the chicken from sticking to the bottom and will add a bit of moisture to the chicken.)
- Add chicken and potatoes in the crockpot.
- Rub the top and sides of chicken with spices.
- Cook on low for 5-6 hours.
- When done, check to make sure chicken is cooked all the way through.
Save the liquid and bones from the chicken to make a delicious bone broth later. I do this right after I make this chicken to get double time out of my crockpot before I put it away.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.