I really had a great time making this one. It was my first time using an immersion blender, loved it! Credit goes to NomNom Paleo for the recipe.
3 large leeks (white part only), chop medium.
6 garlic cloves
2 tablespoons ghee or fat of choice
1 teaspoon tomato paste
Freshly-ground black pepper
½ cup chicken stock
4 pound chicken
Dried herb seasoning of choice
1 teaspoon fish sauce (paleo friendly is best)
1.) Gather and chop leeks (only the white part)
2.) Smash and peel the garlic
3.) Melt Ghee in large cast iron skillet over medium heat
4.) Sauté the leeks and garlic
6.) Cook until the aromatics are softened and lightly browned (about 8-10 minutes). Season the veggies with salt and pepper to taste.
7.) Glaze pan with the chicken stock
8.) Transfer the vegetables to a slow cooker
9.) Pat your chicken dry, and season the bird inside and out, with salt, pepper, and your choice dried herbs.
10.) Place the chicken breasts-side down in slow cooker
12.) Cover and cook 4-6 hours, depending on the size of bird.
13.) Do not exceed 6 hours!
14.) When the chicken is done cooking, remove and transfer to platter. Tent with foil, and let rest for 20 minutes.
15.) In the meantime, defat the cooking liquid. This of course in optional. Taste and adjust as needed.
17.) Pour some into a bowl, and reserve the rest in a sealed container in the refrigerator. Trust me, you will have extra gravy and it will come in handy.
Once the chicken’s rested, put it on a cutting board and break it down.
18.) Pile all the juicy, tender chicken pieces on a platter and serve it up. Don’t forget the gravy.
- Flank Steak Roulade