This actually turned out to be a very simple process! I removed the bag of innards, rinsed the chicken and patted it dry. I sprinkled it inside and out with a bit of seasoned salt and pepper, then placed it in the crock pot on top of some onions, carrots and garlic I had chopped up.
I put the top on, turned the crock pot on low for nine hours, and returned home from my daughter's soccer practice that evening to a wonderful aroma!
We ate the chicken with some rice and a green bean casserole for supper. Once the carcass had cooled, I pulled all the leftover meat off of the bones and stored it in the refrigerator to use in a chicken pot pie the following night.
I returned the bones to the slow cooker, which still held the liquid and vegetables, and put the whole crock pot in the refrigerator. The next morning, I followed Gayle's advice and added enough water to the crock pot to make it three quarters full. I turned it on high for about six hours, then turned it off and allowed it cool for a few minutes.
I set my colander into a large bowl and drained all the liquid off. The bowl went into the refrigerator to cool and, after several hours, the fat had solidified and I was able to skim it off the top. I was left with almost twelve cups of chicken broth, most of which I froze to use later.
I thought that this project was definitely worth the small amount of time and effort that it took and, from now on, I will be watching my sales flyers to find a great price on whole chickens!
Find more frugal ideas by visiting Frugal Friday hosted by Life as Mom.