1 whole fryer chicken
1 cup chicken broth
1 large sweet onion, roughly chopped
2 cloves garlic, minced
2 tbsp dried parsley
Herbed Chicken seasoning (or garlic powder, celery salt, onion powder, etc…)
salt and pepper to taste
2 tbsp Worcestershire
Remove the guts from the chicken – he won’t need ’em anymore. Rinse the chicken inside and out, and stuff caveties with the onion, garlic, and parsley. Rub the chicken generously with seasonings, salt, and pepper. Pour chicken broth into the crock pot, then place the chicken in the crock pot (so the seasonings aren’t rinsed off). Sprinkle generously with Worcestershire (this will provide a nice brown color to the skin when the chicken is cooked). Cover and cook on low for 6 hours.
When cooked, remove chicken from the crockpot (it takes me two spatulas and some praying – the thing falls apart it’s so tender). Tent with tin foil for ~10 minutes to allow the juices to gather inside the meat. Meanwhile, make the gravy!
Gravy: Pour liquid from crock pot into medium sauce pan. If you desire a larger quantity of gravy, add additional chicken broth. Heat on high until boiling. While broth is heating, stir together 1/4 cup milk and 3 tbsp corn starch until smooth. Add to boiling broth and stir until thickened.
Serve chicken and gravy with mashed potatoes or rice.
**Recipe updated 4/7/08