Rotisserie Chicken (IF friendly)

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   ROTISSERIE CHICKEN: 
   1. CROCK POT VERSION: toss in organic red potatoes, big chunks of yellow onion and carrots in bottom. Add some water to cover veggies. Sprinkle on some sea salt (NOT table salt which strips salt of everything wonderful) and Pepper. Take your whole chicken, pull out gizzards if any, and pat dry w/ paper towel. Stuff cavity w/ anything you think would be good flavor: half onion, apple, carrot, celery, herbs like rosemary and/or oregano/sage, etc. In a small bowl mix about ¼ cup of melted butter and any spices you want. I love to mix it up…sometimes I use just salt/pepper with some lemon juice and sage. Sometimes I use Italian type seasons. No right or wrong. Using clean hands, rub the oils/spices all over chicken. Turn on low and cook 6-8 hours. SO easy and good.
   2. OVEN VERSION: Preheat oven to 350. Using a large casserole dish, grease it first then toss in some veggies like organic red potatoes, onion chunks and carrots. Sprinkle on some sea salt (NOT table salt which strips salt of everything wonderful) and Pepper. Take your whole chicken, pull out gizzards if any, and pat dry w/ paper towel. Stuff cavity w/ anything you think would be good flavor: half onion, apple, carrot, celery, herbs like rosemary and/or oregano/sage, etc. In a small bowl mix about ¼ cup of melted butter and any spices you want. I love to mix it up…sometimes I use just salt/pepper with some lemon juice and sage. Sometimes I use Italian type seasons. No right or wrong. Using clean hands, rub the oils/spices all over chicken. COVER CHICKEN W/ FOIL AND BAKE 1 HOUR 15 MINUTES. Remove foil and turn on broil and cook for an additional 10 minutes until skin looks brown and crispy.
      
      
      HOMEMADE BROTH:  keep all the bones and carcass.  If there are any veggies in the pan/crockpot, keep those too!  (if you used a pan, you'll have to pull out the crockpot for this)  With the bones and cavity in the crockpot, fill your crockpot up with water almost as high as allowed.  Cover with lid and place ON WARM.  (not low!)  Let cook for 12-24 hours.  Strain and store your broth in a glass jar if you'll use immediately or you can freeze in ziplock bags for up to 6 months.