I always season it differently depending on what I going to do with it. This time, I'm making enchiladas and then macaroni and cheese later in the week. So I used my cajun spice mix. I actually usually use fresh herbs but always use a whole stick of butter (good fats!) I like jalepenos, oregano, and cilantro chopped together with butter. Or lemons and dill (lemon zest with the dill, squeeze the juice on the chicken skin, then put the lemon peel in the chicken cavity).
Here's the chicken, butter, and spice mix.
Luckily, I have an awesome husband who always cuts that neck off for me.
Let the butter come to room temperature.
Pull the skin from the chicken. You are going to rub your seasonings and butter under the skin. This will give you the most juicy chicken ever! I knew I was going to shred all of the meat so I wasn't too worried about keeping the skin intact. When I carve (and by that I mean Ryan carves it) the chicken and want to separate the pieces (breast, legs, etc), I take my time to make sure it's pretty. But not today.
See the butter under the skin?
It gets messy.
I shoved some of the garlic under the skin with the butter. The rest of the garlic and onion went in the chicken cavity.
I poured the rest of the spices on the chicken because there wasn't much left.
Just enough water to cover the bottom of the pot. The chicken will sweat a lot, so you just want to keep it from sticking. Cook on low for 5-8 hours depending on the size of your chicken (this one is small and was about 6 hours).
That's all that spice rub on there, it wiped off as I shredded it.
Meat falls right off the bone.
That's the bones. I'm going to make broth, so stay tuned! I'll let you know how that goes.
That's the bones with the juice it cooked in. Check back for how my broth turns out!
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