1 whole pasture chicken
1/2 yellow onion (quartered)
7 sprigs fresh rosemary
1 large pad pasture butter
salt & pepper
8 oz black tea, room temperature or cooler
Let the pasture bird come to room temperature and rinse and pat dry. Sprinkle salt & pepper inside and out. Stuff the cavity with 5 springs of rosemary and the onion. Rub the outside with a little softened butter and the last 2 springs of rosemary (finely chopped).
Place in the crockpot with the tea and cook on low for 5-6 hours, basting if you feel like it.
For the stock:
After you've picked the chicken of all the meat, place the carcass and all the bones etc back into the crock pot with the juices and tea. Add 1 onion, 2 celery stalks, 1 small ginger root, 3 cloves garlic, a couple pinches of salt and pepper and 1 lime (cut in half). Fill with water and cook on low overnight. Strain and freeze/refrigerate in the morning.