crock pot chicken recipe is pretty good. It's not grilled beer can chicken, but it's very simple. Don't feel like you have to use the exact spices in the recipe. Hit up your spice cabinet and have at it. In fact, if you want to throw some celery, carrot and garlic in there with the onions, I shall curtsy and call you Julia Child. Once you have your onion chopped and the dry spice mix lovingly rubbed into your chicken, you can put the whole mess in the crock pot and go sew. Or do laundry. I recommend sewing. Or catch some inappropriate television. That's always fun.
I took the skin off because I'm having a physical this week and I'm hoping to banish years of cooking with butter, cream and well, eating crispy chicken skin, in three short days. Having a French mother, aunt and grandmother didn't help either. Wish me luck. Use some of this chicken for dinner the day you make it. I plan on making these Salt 'n' Vinegar roasted potatoes and serving a big salad bursting with fresh veggies. Take that, cholesterol level.
In the morning, strain all the solids and you're left with homemade chicken stock. Let your chicken stock sit in the fridge for a day and you'll be able to scrape off the fat that rises to the top. And voila, homemade chicken stock for your next recipe. You can freeze it if you don't plan to use it in the next day or so. And there you have really simple homemade chicken stock from leftover bones you would have normally tossed. Plus, you know exactly what's in it.