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The most basic thing
>Quarter 2 red onions, throw in stockpot
>Place whole chicken on top, include the gizzards and heart, freeze the neck for crabbing and keep the liver aside to sautee.
>Low, 10 hours
>Spend 20 minutes separating the shredded meat from the bones
>Freeze liquid to use as stock (strain it first obviously)
>Freeze bones to make even more stock (I used the bones of three whole chickens in an 18 ounce pot, plus other random ass veggies)
>Freeze whatever shredded chicken you aren't going to eat right away, keep onions distributed evenly
>Wa-la
No, you don't need to add liquids to this, a whole ass chicken produces a lot of its own.
As for spices, really up to you. My fiancee is middle eastern, so we usually like to use a lot of those spices, some might prefer a cajun mix and if you're a poor college fag even that premade shit will work. You can use the chicken for sandwiches, eat it plain, I don't care, fact is you get some decent shit out of it. I just like it on toast with guacamole (fuck you, it is good).
