Chicken

I do love to get whole chickens from my CSA. If you've never gotten a whole free-range chicken before, I suggest you give one a try. You will never go back to grocery store chickens again. As always, I cooked this chicken in the crockpot and am now making chicken stock with the skin and bones. I found a recipe that had a great blend of spices.

 Sticky Chicken in Crockpot
 Adapted from: www.newlyweds.blog.com/2008/09/26/sticky-chicken-in-crock-pot 

• 2 tsp salt
•  1 tsp cayenne pepper
•  2 tsp Paprika
•  2 tsp garlic powder
•  1 Tbsp Italian seasoning
•  1 tsp fresh ground pepper
•  1 large roasting chicken*
•  1 large onion*, chopped

 In a small bowl combine seasonings.

 Remove giblets from chicken , clean cavity well and pat dry with a paper towel.

 Rub the spice mixture into the chicken , both inside and out, making sure it is evenly distributed and down deep into the skin.

 Add onions to bottom of crock and chicken cavity.

 Place chicken breast-side down in Crockpot. Cover and cook 8-10 hours on Low.

 To make stock:

 Remove chicken from Crockpot and cool. Remove meat from bones and return skin and bones to Crockpot. Add 8 cups water, cover and cook 8-10 hours on Low. Cool, strain, and freeze for later use.

*CSA ingredients