Crockpot Lemon & Herb Chicken W/Gravy

Name: Crockpot Lemon & Herb Chicken W/Gravy
Total time: 1200 s
Cuisine: American
Ingredients: 1 See my lemon & herb gravy Recipe, ingredients are listed there.; 1 large or 2 small lemons; 2 each branches fresh rosemary; 2 each to 3 branches fresh taragon; 2 each fresh oregano; paprika sprinkle for color; 2 each fresh sage; salt & pepper; 1/2 stick butter; 1 chicken with the skin still on

Christi @cook_3121001

Obviously lemon chicken is not a new concept, but it's a flexible recipe that one can add their own flare too. I pair mine with a light zesty gravy.

Christi @cook_3121001

Obviously lemon chicken is not a new concept, but it's a flexible recipe that one can add their own flare too. I pair mine with a light zesty gravy.

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Ingredients

20 mins

1See my lemon & herb gravy Recipe, ingredients are listed there.
1 largeor 2 small lemons
2 each branches fresh rosemary
2 eachto 3 branches fresh taragon
2 eachfresh oregano
paprika sprinkle for color
2 eachfresh sage
salt & pepper
1/2 stickbutter
1chicken with the skin still on

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Steps

20 mins

1

All spices are to be measured to a person's personal taste. Meaning if you're not crazy over oregano,then by all means omit, or use less. I used two to three branches per fresh herb.
2

Prepare chicken leaving skin on. The chicken will not require liquid, because it will be cooking in its own fat. This makes for a very tender chicken.
3

Brush chicken with melted, or rub with softened butter on chicken skin. Break off some of the fresh herbs, and place the herbs around sides, and top of chicken. Leaving some of the herbs in tact, to place around sides, and top. I like to turn my chicken over half way through the cooking process. This is, however, not necessary Leaving the chicken alone is fine.
4

Cook 8-10 hours on low. Remove chicken from crockpot, set aside and begin gravy. (See lemon pepper recipe) Remove skin from the chicken, carve chicken, set aside. I personally place the chicken back into the liquid to keep it from drying while I separate the bones, and skin from the meat. (Do not discard skin, and bones.) It has been proven that animal fat is essential for brain health. Once separated, remove chicken (if it was placed back in the crock) with a slotted spoon to drain liquid off the chicken.
5

Reserve skin, and bones to place back in liquid after all edible chicken has been removed. Use 5-6 cups of water to pour into remaining liquid, bones, and chicken skin. Cook on low overnight to make a full bodied chicken broth. Strain broth the next morning, and discard leftover fat, bones. I freeze my broth in ice cube trays, and use as needed. Enjoy!