Step 1: Ingredients
1 lb Orzo pasta
Pecorino Romano cheese (not Parmesan...never been a fan of what I call "foot cheese")
1 lb ground beef
jarred minced garlic
Step 2: Cook Chicken
Stick 2 1/2 lbs chick in the crock pot. Do not trim. Skin, bone and all. Fill with 12 cups of water. Warm the heating element (like a single electric burner that comes with the crock pot. And put the chicken on overnite (this is how I spell night, get used to it). I didn't take the chick off until I got home from work the next day. It was slow cooking 12+hours....won't hurt it a bit. You can use this same method to get your very own chicken stock.
Step 3: Orzo Pasta
On a separate pot, put water and some chicken bouillon (not much just a few sprinkes). This replaces any salt that one may add to cooking pasta. Heat the water to a boil. Put Orzo pasta in. Stir often to keep it from sticking. Cook until the pasta is tender then drain it. Put it in a bowl and in the fridge.