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This savory and juicy bird will provide you with many future meals. Simply debone for a multitude of additional recipes or serve whole for tonight's dinner if you can't wait.
Ingredients
1 Whole Fresh Chicken
4 Whole Lemons
Smoked Paprika
Olive Oil Spray Can
Fat Chef Steak Seasoning or your favorite rub spices.
Cracked Peppercorn
Kosher Salt
Directions
Preheat Crockpot to low Temperature.
Unpackage Chicken, rinse and pat dry.
Generously rub entire bird with Smoked Paprika and set aside.
Cut 4 lemons in half and squeeze all the lemon juice into the bottom of the crockpot.
Stack 2 lemon halves on top of each other leaving 4 stacks, and place in the bottom of the crock pot.
Place whole chicken on top of lemons to keep it elevated.
Spray entire chicken with Olive Oil spray and generously season entire bird with steak seasoning.
Slow cook on low for 8 to 10 hours or until it reaches an internal temperature of 165 degrees.
If possible, baste entire chicken once per hour with a turkey baster. If you're not home, you can baste when you get home. Bird will remain moist even without basting.
Serve or refrigerate for 24 hours before deboning.
Pro Tip: After refrigeration, debone entire bird ensuring no bones or cartilage remains in meat. Divide meat into 8 ounce Ziploc bags or vacuum seal for portioning for future recipes. It's a great idea to cook this recipe at least once a month or more to ensure always having these portions on hand for various recipes.
Nutrition Disclaimer We are not dieticians or nutritionist. Any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands you use.
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