2 pounds of Free range organic chicken pieces, any will do

1/2 pound Bacon

2 Leeks

2 Carrots

1 Sweet Potato, 1/2 Butternut squash

Couple sprigs fresh Rosemary

1 bulb Garlic

several Shallots

Tumeric

Cilantro, 1/2 cup beef broth

 

Preparation

First, it works out best if you chop all of your vegetables first and get them into bowls ready to add to the crockpot. Dice your shallots and leave those to the side for now as they’re going into a pan first.

Slice up your bacon into bite sized pieces and add to a frying pan at med-high heat, after about 2 minutes add the shallots.

When the bacon is getting crispy and the shallots are starting to caramelize, use a slotted spoon to remove them from the pan and throw them on top of the veg in the ‘pot.

Leave the grease behind in the pan. If your bacon didn’t release much fat – as mine did – add some stored lard or bacon fat from your fridge.

Add your chicken carefully to the pan (that grease is hot I’ll tell ya) and fry for 2-3 minutes on each side, just until some of the skin starts to get crispy.

Remove it from the pan with tongs and place atop your vegetable mountain in the crock pot and lay your rosemary stalks around. Pour the remaining cooking fat over the chicken.

In your still hot pan, add the broth to de-glaze and pour it into the crock pot.

Set your pot on low for 6-9 hours (I cooked it for 6 and it was lovely, but if you’re going out to work 9 would be fine).

It was YUMMY!

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