Paleo Rosemary & Black Tea Crockpot Pasture Chicken

Here's my recipe for a pasture chicken from Primal Pastures (to read the article and learn about pastured chickens, click here)

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.