ROTISSERIE CROCK-POT CHICKEN

Have you been to Sam's Club and got one of their big fat rotisserie chickens. They are to die for. There is just something about the taste of them at Sam's that to me are different from the other stores. This recipe is a  very good recipe for this kind of chicken. But you have to be sure and put crumbled up foil balls in the bottom of the crock-pot for it to lay on or it will just taste like cooked chicken. The rub gives it a great flavor and the bones and broth that is left when you debone and recook it for 2 hours with some extra water in the crockpot is great for chicken soup. Take out the foil balls when makeing the broth.


2 Teaspoons Salt 
1 Teaspoon Cayenne Pepper
1 Teaspoon Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Thyme
1/2 Teaspoon Rosemary
1/2 Teaspoon Fresh Ground Black Pepper
1 Medium or Large onion, quartered
1 Large Roasting Chicken or Regular Chicken

In a small bowl combine all the spices and mix good. Wash the chicken and take out the paper pack that has the neck and liver and gizzard in it. Make sure you find it. Look on both ends. After washing, pat dry. Rub the spice mixture into the chicken and make sure it is evenly put all over it and down into the skin. Crumble up pieces of aluminum foil and lay all down in the bottom of the crockpot. This keeps it up out of the juice. Next add the onion on top of the foil. Lay the chicken on top of the onion. Do not put any water or liquid in the crockpot as it makes it's own juice. Cook on high for 1 hour and then on low for 6 hours or until done. Serve while hot. If you want to use the chicken for salads or sandwiches then debone it and put the bones and skin back in the crockpot after removing the alum. foil. Add 6 to 8 cups  water to the juice and let this cook for 2 hours and then strain. Ref. or freeze this broth until you need it.