1 whole chicken about 4 lbs
1 gallon water (or enough to just cover bird)
1/2 cup salt
1/4 cup sugar
1/2 tsp. smoked paprika (regular paprika can be substituted)
1/2 tsp. granulated garlic
Place water in a large stock pot add sugar, salt and seasonings stir until all disolved. remove neck and gizzards ,discard. Rinse chicken.
submerge chicken on brine mix, cover pot and place in fridge overnight.
Seasoning mix:
1 tsp. Cavenders Seasoning (or your favorite season salt)
1 tsp. Italian seasoning
1 tsp. granulated garlic
1 tsp. smoked paprika (regular paprika can be substituted)
mix together well
Remove chicken from brine, shake water out of cavity, using hand carefully seperate skin from breast and rub all but one tsp of seasoning over meat under skin, push skin back down and place bird breast down in the crockpot, rub remaining seasoning over back of bird. cover and cook on LOW for 8 hours.
DO NOT ADD ANY LIQUID!
At the end of the day the chicken will be Amazingly tender, I remove from crockpot using two large slotted spoons and lifing it carefully to a large platter, cool just a bit and remove meat from bones to serve!
No need to add any other seasonings! Reserve cooking broth for an amazing soup base or to cook a pot of beans later in the week!
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