I love to cook whole chickens because I easily get two meals out of one chicken. When I'm feeling lazy, I just put the whole chicken into a crockpot. It does need to be on high for at least the first two hours or the first and last hour to maintain safe temperature range. This particular recipe is reminiscent of my recent trip to Thailand.
1 whole organic chicken
1 teaspoon sea salt
1 teaspoon Penzey's California Seasoned Pepper
1 Tablespoon coconut oil
1 lime squeezed
1 onion, chopped
Pat down chicken. Fill cavity with the chopped onion. Place into crock pot and pour mixture of lime & coconut oil over chicken. Add the salt and pepper. Cover and place on high 1-2 hours. Reduce temp to low and cook 4-6 hours. When it's ready, remove, cut up and serve. Strain the juices into a container and place into your refrigerator for the soup base. When the bones are cooled, pull off all meat and also save in fridge for soup.
SOUP RECIPE (For the next day)
Add the soup base to a pot on the stove. Combine the leftover meat and a green like chopped bok choy or Chinese lettuce. Add 4 cups of water. Simmer for an hour. Add another lime, squeezed and salt & pepper to taste. If you want a little kick, add a few shakes of red pepper. It's a nice, brothy soup great for when you have a cold.