1 whole chicken (~5 lbs) - pull off skin, cut into thighs & legs
(leave bones in) and breasts (get bones out). Save skin & bones
- include wings in the pile of skin & bones.
1 bunch celery, cleaned and chopped
1 small bag carrots, cleaned, peeled, & chopped (<1 cm^3)
1 onion
1/2 bulb garlic, peeled & crushed
1 tbsp pepper
1 tbsp salt
thyme
sage
1 c broth
Put chicken & broth on bottom, followed by spices, then
vegetables. Put skin & bones on top so they can be removed
easily. Cook on high for four hours, until skin & bones are
cooked through. You will have to pull off about 1 c of liquid while
it cooks to keep from overflowing.
Remove the bones & skin - you can pull the wing meat off if
desired. And pull out the chicken. Set aside.
Add juice overflow back.
Make 1.5 batches of buttermilk biscuits and make into ~1" diameter
"biscuits". Put in crock pot and cook on high another 30
minutes. Next time recommend 1 batch.