This is a long over due post that I have been “drooling” to post. Made this yummy chicken roast for dinner a couple of weeks back. The meat is pair with the heavenly good gravy that is cooked through long hours in the slow cooker. He was on cloud nine the moment he took a bite and he couldn’t stop complimenting it while having his dinner. Haha.. I am glad that he loves it!
The gravy from the juices of the roasted chicken is simply fabulous! I can’t help stopping from pouring big spoonfuls into my dish!
I will definitely make this to please my guest in future!
- 1.8kg to 2.2kg organic chicken
- 2 tbsp of ghee or fat of your choice
- 2 onions, chopped medium
- 6 cloves of garlic, peeled
- 1 tsp tomato paste (you can use up to a tablespoon to add more umami)
- 1/2 cup chicken stock
- 1 tbsp dried poultry seasoning or dried herbs blend of your choice
- Kosher salt
- Freshly ground pepper
- 1 tsp paleo friendly fish sauce (optional)
- Gather and chop up the veggies.
- Melt the ghee in a large skillet over medium heat.
- Once the fat starts to shimmer, add the leeks and garlic and cook for a few minutes or until fragrant.
- Add the tomato paste and stir to incorporate. Season with salt and pepper to taste.
- Cook until the aromatics are softened and lightly browned, 8 to 10 minutes.
- Deglaze the pan with chicken stock and transfer the cooked vegetables to the slow cooker.
- Pat the chicken dry and season well, both inside and out with salt, pepper and poultry seasoning.
- Place the chicken breast down in the slower cooker and if desired, add the fish sauce.
- Place the cover on the slow cooker, and cook on low for 4 to 6 hours, depending on the size of the bird. The smaller the chicken, the less time is required.
- When the chicken is cooked, transfer it to a platter and tent it with a piece of foil. Rest it for 20 minutes.
- In the meantime, defat the cooking liquid. Taste and adjust for seasoning.
- Transfer the liquid and vegetables to a large measuring cup and use immersion blender to puree the contents. This will result in a thick and rich gravy.
- Once the chicken's rested, place in on a cutting board and break it down. Or just rip it all up with your hands like a true cave person.
- Pile all the juicy, tender chicken pieces on a platter and serve it with the gravy.
- Don't leave the bird in the slow cooker for more than 6 hours unless you enjoy eating powdery, desiccated chicken. And don't set the slow cooker to "high" in an effort to save time, either.
- Save some gravy and store in a sealed container in the fridge for a week (or in the freezer for a few months). It will come handy for other food.