We have partnered with I Quit Sugar to feature this recipe from Sarah Wilson's new "Slow Cooker Cookbook". Perfect for the weekend or popped on before you leave for work.
This roast chook is paired with leek and broccolini, packing a nutritious punch. And the best thing about this recipe? Sarah reckons it’s the most economical way to eat chicken.
Sugar Free. Gluten Free. Paleo. Minimal Fructose. 419 Calories Per Serve.
1.5kg whole free range chicken
5 cloves of garlic
5 sprigs fresh thyme
5 stems Italian parsley
2 baby fennel (or one medium)
1 cup of The Stock Merchant chicken stock
2 bay leaves
2 - 3 tablespoons corn flour
4 tablespoons butter
Please note: If you do not have a slow cooker you can use a heavy based ovenproof pot with a lid in the oven set at 160ºC. Half the slow cook time provided and double the quantity of the stock. We have provided extra stock to accommodate! Check once every hour and stir as required.
In the morning
Wash chicken and pat dry. Stuff the chook from the bottom end (where the legs end) with the lemon, garlic and herbs. No need to be delicate. Tie the legs with kitchen string (cross the legs at the knuckle for a snugger fit). Melt the butter in a hot frying pan and brown the chook all over. Meanwhile, remove woody ends from the fennel and cut bulb lengthwise into 2cm wedges and place in the slow cooker insert. Cut the leek into 2 x 15cm (roughly) lengths, then slice each lengthways in four. Add to the fennel. Place chook on top. Add the bay leaf and 1 cup of stock and cover with the lid. Cook on low for 6 hours.
To make the gravy drain the juices from the slow cooker into the frying pan and bring to a simmer, adding the corn flour paste. Stir until it thickens. Steam or blanch the broccolini for no more than two minutes.
This recipe was created by I Quit Sugar. For more information visit www.iquitsugar.com
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