Crockpot Roasted Chicken

I feel like I talk about my friend Gina A LOT on my food blog. Between the scones, our cooking classes, and now this post you probably think she's my only friend. Well I swear she's not, but she is my cooking buddy. When we were at our cooking class one of the other students mentioned how she loved seeing us there because it's rare to see "young girls" interested in cooking. I find that few of my friends are into cooking so I guess it probably is somewhat rare, although as a food blogger I know there are many "young girls" like me out there cooking up a storm in their kitchens.

So the reason I mentioned Gina is because she was shocked to hear I had never made a whole chicken before. I don't know.. it always kind of grossed me out! But after listening to Gina swear it was so easy I decided to go with it. Let me tell you, if you had been in my kitchen when I prepped this you would have been cracking up. I had previously frozen the chicken so I took it out of the freezer several days before I needed it, letting it defrost in the fridge. I go to remove the bag from the inside and SURPRISE the cavity is slightly frozen. Well, not knowing any better, I pull on the bag and RIP it breaks open. It was frozen to the chicken. So now my first experience cooking a whole chicken involves removing the guts by hand (and spoon, and then finally with a rubber glove because I was repulsed) instead of just pulling out a little bag. I was yelling, cursing Gina's name, and dramatically fake gagging. Blech. Hey- it can only go up from here!

Even after all the drama this chicken was so so good. When I walked into my house after it had cooked all day I was so pleased- the whole house smelt awesome and the chicken shockingly browned a bit. I knew it wouldn't have that fresh from the oven bronze, but I was glad it had some nice color. It doesn't get easier (if you don't rip the bag of yuck...) and it doesn't get tastier. Make this- you'll be pleased.

Source: Stephanie Cooks Original

Ingredients:
Whole chicken (4-5 pounds)
1/2 cup chicken broth
4 cloves garlic, peeled
Olive oil
Seasonings (I used garlic powder, onion powder, Lawry's, salt, pepper, and paprika)

Directions:
1- Prep the chicken- remove the bag from the inside, thoroughly washing out the cavity and outside of the chicken. Pat dry.
2- Roll 3 pieces of tin foil into balls, about 2 inches in diameter. Place them in a triangle shape on the bottom of the crockpot.
3- Pour the chicken broth into the bottom of the crockpot. Toss the garlic cloves, whole, into the broth.
4- Place the chicken on top of the tin foil. Rub a small amount of olive oil over the skin (about 1-2 teaspoons).
5- Season heavily with the seasonings of your choice, gently rubbing them into the skin.
6- Cook on low 8 hours. The meat will literally fall off the bones.

** 1 point per ounce, without skin