1)Roast a whole chicken (EVOO, crushed garlic, assorted herbs, a quartered onion inside. 8 hours on low temp.):
2)After hoomin dinner, separate remaining chicken into two bowls. A Pyrex of hoomin leftovers:
(to make pulled chicken, chicken soup, chicken salad…mmmm….)
And another bowl of chicken fat, chicken skin, and icky goopy bits (no bones!!):
Roxie love chikin!