4 to 5 lb whole chicken, giblets discarded
3 Tbl Spade L Ranch chicken seasoning
5 large carrots, peeled and cut into 1 inch pieces
1 large onion, chopped into half inch pieces
1 to 2 tablespoons unsalted butter
2 to 4 tablespoons flour
Rub chicken all over with seasoning. Place breast side down in the slow cooker. Scatter carrots and onion around the chicken. Cover and cook on low 5 hours.
Use tongs or the handle of a wooden spoon stuck into the cavity of the chicken to remove it to a cutting board. Remove the vegetables with a slotted spoon into a serving dish and cover tightly to keep warm while making the gravy.
Pour the juices from the slow cooker into a fat separator through a fine mesh strainer. Discard solids. Let it sit until the fat rises to the top. Pour off the liquid into a spouted liquid measuring cup. For every cup of liquid, measure out 2 tablespoons of the fat into a saucepan. Add butter if you don't have enough fat. Place over medium high heat. Whisk in 2 tablespoons of flour for every cup of liquid and cook for 60 seconds. Pour in the liquid, whisking constantly and vigorously. Whisk until fully boiling and thickened. Taste, and add salt and pepper as desired. Pour into a gravy server.
Carve chicken and serve with vegetables, gravy and mashed potatoes, rice, or egg noodles.
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