Ingredients
- 1 whole chicken (pastured is best)
- 1/2 onion, chopped (frozen chopped onions are a time saver)
- 1/4 cup red wine
- 1/4 cup balsamic vinegar
- Homemade Herbamare, to taste (or fresh herbs)
Instructions
- Place onions in the bottom of the crockpot.
- Place chicken on top, breast-side down.
- Pour red wine over chicken.
- Pour balsamic vinegar over chicken.
- Sprinkle Homemade Herbamare liberally inside and all over chicken, including on the underside.
- Cook on all day (6-8 hours) on low.
- Remove chicken and debone, if desired. See below.
- Serve the meat with the strained cooking liquid, then use the leftovers for an endless array of possibilities!
- Be sure to save the bones and skin, etc. to make Homemade Chicken Broth!
Notes
Tips for Deboning:
–Don your favorite apron, or prepare to ruin your shirt. (Or am I the only one who requires this step?)
–After turning off the crockpot and removing the lid, it’s helpful to wait for at least 30 minutes or more. (The chicken will be smokin’ HOT!)
–Lay an old towel on a flat surface and place a large cutting board on top. Make sure your towel is larger than the cutting board, to catch the greasy juices.
–Carefully remove chicken and place on cutting board. Again, it’s best to wait at least 30 minutes, to allow the chicken to cool a bit. Pry it apart a bit, to help it cool faster.
–Get your bowls ready: one for the meat, one for bones and scraps.
–Use your fingers to remove all meat.
–Save the bones and all scraps (skin, innards, onions, etc) for making Homemade Chicken Broth. I usually strain the cooking liquid to serve with the chicken, placing the bones and scraps back into the crockpot right away and covering with water to start a batch of Homemade Chicken Broth.