Simple Supper Friday: Whole Roasted Chicken, Homemade Biscuits and Veggies
Hooray, ‘Simple Supper Friday’ is back after a brief two-week hiatus! Vacation and life happens sometimes, you know? Anyway, this is one of the best kind of meals because it’s simple (duh) and a handy dandy slow cooker does most of the work for you. Just be sure to plan accordingly because the chicken will need to cook for several hours.
This is only the second time I’ve made a whole chicken in my Crock Pot. It was awesome the first time, but probably even better this time around. The chicken came out fall-apart tender, juicy, and oh-so flavorful. Additionally, it creates a delicious broth inside the slow cooker (without having to add any liquid!), and you can save the bones and parts to make bone broth afterward. No waste! Here’s a few different recipes for bone broth:
I followed a recipe from the blog, Our Family Eats for the chicken and made a half batch of my almond flour biscuits, along with roasted carrots and steamed broccoli to pair with it. Comfort meal at its finest. Plus, stellar leftovers and as I already mentioned, bone broth! Seriously, do not compost or throw away the bones — they are very valuable!
Please know, the chicken pairs well with any kind of vegetable, really, so just choose what you like and keep it simple. That’s the whole idea here.