Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a ...
Chicken stock and broth are two kitchen staples you can make in a Crock-Pot. Hugh Acheson's slow-cooker chicken broth is pretty simple — all you'll need is a whole chicken, salt, garlic cloves ...