Slow Cooker Roast Chicken and Gravy


I will work on stealing nomnompaleo’s pictures later … you got pics from Paleo PDX’s I reblogged earlier.  Nom Nom Paleo’s page didn’t have a convenient “reblog” button–so I stole it and gave her credit.  I must warn you that some of the food does not look tasty–but eating this way–I have learned that looks can often be deceiving.  I am a go-by-the-looks-of-a-dish kinda girl–always think we eat with our eyes first.  I do plan to work on ways to improve the visual appearance of said dishes, and will snap some for you when I get-er (pronounce southern style get – hER) done.  😉

I realize this is several posts for one day and I appologize if I am binging your e-mail too much.  I do appreciate your kind indulgence.  I am trying to gather recipes so that I can cook healthy and easy.  😀

Blessings … Shonnie

Slow Cooker Roast Chicken and Gravy
nomnompaleo.com
 
Prep time: 30 minutes
Cooking time: ~5-6 hours

  • 4-5 pound organic Kosher chicken
  • 2 tablespoons of ghee
  • 2 onions, chopped medium
  • 6 cloves of garlic, peeled
  • 1 teaspoon tomato paste
  • ¼ cup chicken stock
  • ¼ cup white wine (replace with ¼ cup chicken stock if on the Whole30)
  • Sunny Paris seasoning (or your favorite seasoning)
  • Kosher salt
  • Freshly ground pepper
  1. Remove chicken from the fridge and remove any giblets from the cavity. Dry the chicken and season it liberally (inside and out) with salt, pepper, and Sunny Paris seasoning.
  1. Melt the ghee in a large cast iron skillet over medium heat and sauté the onions, garlic, and tomato paste until the aromatics are softened and lightly browned (around 8-10 minutes).  Season the veggies with salt and pepper to taste.
  1. Deglaze the pan with the wine and chicken stock and transfer everything to the slow cooker.
  1. Place the chicken breast side down in the slow cooker, put on the cover, and set it to cook on low for 4-6 hours.
  1. When the chicken is finished cooking, take it out of the slow cooker and let it rest for 20 minutes.
  1. Defat the braising sauce, check for seasoning, and blend it with an immersion blender to make delicious gravy.
  1. Carve the chicken and served it with the gravy.


(Serves 4 – 6)

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