Ingredients

• 4-5 pound whole chicken
• 1 lemon- halved
• Fresh thyme
• Bulb of garlic-halved
• Carrots
• Onions
• Olive oil

Instructions

1. Pre-heat oven to 425 degrees
2. Rinse chicken and pat dry thoroughly with a paper towels
3. Place peeled carrots and cut onions on the bottom of a roasting pan
4. Add 10 sprigs of thyme to carrots and onions
5. Sprinkle olive oil and salt on the vegetables
6. Liberally salt the chicken
7. Insert lemon and garlic halves as well as a few sprigs of time into the cavity of the chicken
8. Tie together the drumsticks
9. Smear olive oil all over the chicken, place breast side down on the roasting rack.
10. Bake at 425 degrees for 90 minutes
11. Let chicken rest for 20 minutes prior to carving

Slow cooker chicken stock

1. To a slow cooker add all chicken bones/carcass
2. Add 4-6 peeled carrots, 2-3 celery stalks and one onion quartered
3. Add 2 bay leaves and fill the slow cooker with water just covering the bones
4. Cook on low for 24 hours, strain solids out and keep stock (can be frozen)