Looks great, thanks for the tip about the salt :)

Thanks for this feedback. Usually, lack of flavor is from not adding enough salt. Did you use the full two tablespoons kosher salt? I’ll also specify that I use Morton kosher salt, not Diamond Crystal (for which you’d need more). That said, you’re right that some of the “chicken” flavor is transferred into the liquid. I usually use this chicken for more utilitarian purposes, wherever I need cooked shredded chicken (chicken salad, chicken soup, pot pie, etc.). I find if you’re adding it to a recipe like that, it’s OK if it’s a little less flavorful, since you’re adding more flavors. I’ll offer an alternative: instead of trying to make stock here, just add the chicken with no water. This is my favorite “by itself” chicken – the recipe is for roasting it in a Dutch oven, but there are instructions for using a slow cooker as well in the recipe notes. Hope that helps! https://www.bowlofdelicious.com/lemon-garlic-and-rosemary-whole-roast-chicken/

So glad you liked it! Enjoy soup season (my favorite).

So glad you and your family liked it!

This was a challenge for me as well when I needed to photograph it for this post haha! I ended up using a large spatula underneath the chicken and large tongs on the top and moving it quickly to a platter. It’s not something I do often, as I usually use this recipe as a more “utilitarian” way to get meat for other recipes. You might have luck trussing the chicken before cooking it and then using the strings to lift it out. There are also rack that’s meant for a pressure cooker but would probably work in a slow cooker that helps elevate the chicken and you can use the handles to lift it out: https://amzn.to/37rbcjb Hope that helps!

So happy this is helpful for you, and hope you get your cooking legs back soon! :-)

So happy you both liked the haddock recipe, and thanks for the confidence in this whole chicken recipe! :-)