4 tabs of butter or margarine
orange or lemon zest
1 onion, sliced
1 bag baby carrots
Spice to taste with: ground sage, garlic , rosemary, thyme, paprika, and Montreal Chicken seasoning
1 cup chicken broth
Ingredients for Chicken Gravy:
1 cup chicken liquid (from Crockpot)
1/2 cup milk
1/4 flour
1 cup chicken broth (or 1 chicken bouillon cube with 1 cup hot water)
Directions for the Chicken: Rinse the chicken and remove the neck, gizzards, etc. Set aside. Soften the butter until it is spreadable but not melted. Mix in the orange or lemon zest. Pull back the skin of the chicken and rub the butter underneath. This will add a citrus flavor to the chicken and make the skin tasty. Combine the spices in a small bowl. Then sprinkle on the chicken, patting them to help adhere them to the skin. Finally, place the chicken, carrots, and sliced onions in the Crockpot. Add the chicken broth. Cover and cook on low for 8-10 hours. Directions for Chicken Gravy: After the chicken has cooked for 8-10 hours, scoop about 1 cup of the chicken juices from the Crockpot and put into a large saucepan. Bring to a boil and reduce by at least half, about 10 minutes on high heat. Whisk the milk and flour in a measuring cup. Then slowly whisk the milk mixture into the chicken liquid until gravy thickens to a paste-like consistency. Finally, reduce heat to medium and slowly whisk in the chicken broth. Keep on medium heat until gravy thickens again.