(Total Time: 8 HOURS 30 MIN| Serves: 8)
1 whole chicken, skin on
2 medium-sized carrots, sliced
1 small celery stalk, chopped
1 large onion, chopped
2 tbsp fresh parsley, finely chopped
3 garlic cloves, whole
2 tsp salt
2 tsp dried thyme
Preheat the oven to 450 degrees. Line some parchment paper over a baking sheet and set aside.
Rinse well the chicken making sure to clean the cavity. Rub with olive oil and garlic powder. Place on a baking sheet and place in the oven.
Reduce the heat to 400 degrees and roast for 20 minutes, turning once.
Remove the chicken from the oven and transfer to the pot. Pour in enough water to cover and add the remaining ingredients. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
Press the ‘’Slow Cooker’’ button and set the timer for 8 hours on low pressure.
When done, release the pressure naturally and open the lid.
Strain the stock cool to a room temperature.
Optionally, sprinkle with some more garic powder or dried celery and refrigerate until use.
Per Serving (Calories 14 | Total Fats: 0.6g | Net Carbs: 1.4g | Protein: 0.8g |Fiber: 0.2g)