Slow Cooker Roast Chicken And Gravy
Ingredients
The chicken and seasoning
-
1
4-pound
organic chicken
-
2
tablespoons
ghee
-
1
tablespoon
Sunny Paris seasoning
-
Kosher
to taste
salt
-
Freshly ground
to taste
pepper
The aromatics
-
2
medium
onions, chopped
-
6
cloves
garlic, peeled and smashed
-
1
teaspoon
tomato paste
The liquids
-
¼
cup
chicken stock
-
¼
cup
white wine
Instructions
- Melt the ghee in a large skillet over medium heat and add the chopped onions and garlic.
- Sauté the aromatics until softened and lightly browned, about 8-10 minutes, then season with salt and pepper.
- Deglaze the pan with the white wine and/or chicken stock, then transfer everything to the slow cooker.
- Season the chicken inside and out with salt, pepper, and the herb blend, then place it breast side down in the slow cooker.
- Cover and cook on low for 4-6 hours, checking for doneness at the 4-hour mark.
- Once cooked, remove the chicken and let it rest for 20 minutes.
- De-fat the braising sauce if desired, blend it to make gravy, and serve the chicken with the gravy.
Nutrition Facts (estimated)
Servings
4
Calories
526
Total fat
36g
Total carbohydrates
8g
Total protein
37g
Sodium
0mg
Cholesterol
0mg
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