Whole Roasted Crockpot Chicken

1 Whole Chicken (rinsed)

Salt & Pepper to taste

A few tablespoons of butter

1/2 medium yellow onion

Optional seasonings:

Lemon slices

Paprika

Poultry Seasoning

Carrots / Celery

Lift skin on breast of chicken and place a couple of TBSP of butter under skin. Place a couple of crumpled tin foil pieces on bottom of crock pot. Season top and bottom of chicken with desired (librally season) seasonings and place breast down in crock pot. You can also place chicken on a bed of chopped potatoes and carrots instead of tin foil. If chicken is frozen, cook on high for approximately 6 hours until juices run clear. This chickin was seriously so delicious and fell right off of the bone!

Zuppa Toscana

1 lb. spicy Italian Sausage – crumbled
(3) 14.5 oz. cans (about 6 cups) Chicken Stock or Broth
3 lg. Russet Potatoes – scrubbed clean, sliced with the skin on
2 Garlic Cloves – peeled, crushed or pressed
1 med. White Onion – peeled, chopped
2 cups chopped Kale or Swiss Chard
1 cup heavy Whipping Cream
salt and pepper – to taste

     In a frying pan, brown sausage over medium to medium-high heat, breaking up into small pieces as it cooks. Drain and rinse sausage. Set to the side.
     Meanwhile, in a large pot, place chicken broth, garlic, potatoes, and onion. Simmer over medium heat until potatoes are tender.
     Add sausage and simmer for 10 minutes. Add kale and cream, simmer (do not boil) until Kale wilts. Heat thoroughly. Serve with your favorite bread.
    
Notes:
1.  If you are looking for a milder flavor, use Mild Italian Sausage and add crushed red pepper flakes to your taste.
2.  In the case that you don't have chicken broth or stock, you may substitute 6 qts water and chicken bouillion. This of course, is not preferred.
3. For the Kale, I always cut out the center stem. I like the Kale in large, approx. 2" square, chunks. You decide.
4.  If using a crock pot for preparation, add all ingredients to the crockpot except the cream and kale. Add them just before serving.