Cooking a whole chicken the LAZY MAMA way by Niti Bali.
First I ask myself, do I want to eat this in a Soupy/Saucey/Stewed way or do I want to eat it in pieces?

Soupy/Saucey/Stewed Instructions:
Get your crock pot out
Place thawed and washed bird in the pot
Add water to the pot covering the bird only 1/4 of the way. Our birds will release enough of their own amazing medicinal juices!
Stuff the bird with your favorite fresh herbs from your produce box OR cover with your favorite DRY SPICES or change it up everytime
Add REAL SALT to taste and remember~ there is no way you can really ruin this bird. Keep things simple and trust your nose to tell you it what flavors will make you happy.
For a medicinal brothy chicken I would stick with REAL SALT (it replenishes 60 trace minerals), sliced pieces of about 2 inches of ginger root (natural diuretic) with skin ON after washing with a vegetable brush and 2 teaspoons of turmeric (natures astringent).
Put the lid on and set it on high for 8-12 hours.
Carefully lift the bird out of the crock pot and place in a large bowl.
Strain the broth into a big mixing bowl, preferably with a spout on it.
Pull out the bones and skin and ginger slices or other fresh herbs
Now decide if you want to save some of the pulled chicken for sandwiches, salads, casseroles and use the rest in with the broth for soup, add to sauteed veggies with some of the broth for a great stew, stir fry into brown rice and veggies for an oriental twist or toss in with your favorite pasta and sauce. The possibilities are truly endless.

Pieces instructions:
Preheat oven to 450 degrees
Line a broiler Pan with Foil
Wash the bird well and cover with a dry rub of your choice. I like to make a paste with fresh herbs out of the produce box in my blender. I will add lime juice for the liquid in the paste, then REAL SALT and perhaps some roasted and ground cumin powder that I make at home by roasting the cumin seeds in my DRY wrought iron skillet after which I have a designated coffee grinder just to ground spices.
Coat the bird in this "chutney" and dry spices inside and out.
Stick a can of cheap beer inside the birds cavity so it can properly SIT on the foiled broiler pan.
Add wine or beer to the bottom of the pan to create aromatic steam for the birdy
Cover completely with a foil tent so the bird will be properly baked and steamed at the same time.
Stick that bad bird in the oven for 45 minutes
Let the bird rest for about 15 minutes or until it is cool enough to handle.
Use your poultry shears to cut along the back and breast bones to cut the bird in half
Use those shears now to cut off the legs and wings and then cut the breast/back in half
Place all the pieces on a platter and serve.

You can use the left over bones to make more stock!! You should have plenty left over for sandwiches, casseroles, buffalo crack dip, the possibilities again are endless!