Slow cooked aromatic chicken

Doing your dinner this way you get your broth made at the same time  :)

1 whole chicken, I like to take the skin off and fry later until crisp as soggy chicken skin is not cool!Carrot, lemon, onion, garlic, ginger, turmeric, lemongrass, star anise- the amounts you see here. Keep it chunky so you can pull them out.

Put all your aromatics in your slow cooker and then put your chicken on top. Fill to the top with water. I like to add some tamari and a few drops of sesame oil. Cook on low for the day. Drain you can keep the onion and carrots to eat. The aromats you can freeze them and use next time you make broth so you don't have to chuck them. The broth left you can freeze or use that week for soups, casseroles, cooking some rice etc...serve the chicken with some extra veg and some buttered rice and your crispy chicken skin

Lots of beautiful broth!

Keep and freeze for your next broth