Whole Chicken Roasted in Crockpot with Gravy made from Juices

Start with a good clean bird.  This one is Kroger's Simple Truth Organic's brand.  The organic is $10 and free range is $15.  Worth it!

Rinse and dry the bird then rub olive oil all over it and sprinkle with your favorite seasonings.  I use celtic sea salt and a blend of fresh or dried poultry seasonings for holidays.   Put this into a dry crockpot (I have a 6 qt.)  Cook it on high for 3 or 4 hours or on low for 6 to 8 hours; or until juices run clear.  

Once the bird is done, drain off the juices into a gravy separator and measure out about 1/2 as much juice as you want to end up with when you make your gravy.  Dilute with the same amount of water.  Depending on how much you spiced your chicken you may want to add more salt to the final gravy, but for now just get this mixture nice and hot and sprinkle on xanthan gum and whisk, whisk, whisk.   Gluccie just thickens too much for this, long term.  Start with a small amount and just keep adding it and whisking until you get it like you like it.  This photo has mushrooms, because I used this gravy to make a sauce for chicken enchiladas by adding rotel and sour cream once it had cooled.

Ladle or pour the gravy into jars and place in the fridge and reheat it when you're ready for chicken and dressing, etc.