Ingredients
- 1.5 kg whole organic chicken.
- 1 lemon, unpeeled, roughly chopped.
- 5 cloves garlic, unpeeled, smashed with the back of your knife.
- 5 sprigs fresh thyme.
- 5 stems Italian parsley.
- kitchen string (any string made of cotton or hemp).
- 5 tablespoons butter.
- 5 baby fennel or one medium fennel.
- 1 leek.
- 2/3 cups white wine.
- 2 bay leaves.
- 1 cup chicken stock.
- 2-3 tablespoons arrowroot (for gluten-free or Paleo) or cornflour, mixed to a paste in cold water.
Directions
- 1. 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).
2. Melt the butter in a hot frying pan and brown the chook all over. Meanwhile, remove some of the fronds and woody ends from the fennel and cut bulb lengthwise into 2cm wedges and place in the slow cooker insert.
3. Remove the dark green ends of the leek, cut the remainder into 2 x 15cm (roughly) lengths, then slice each lengthwise in four. Add to the fennel. Place chook on top.
4. Now add wine to the frying pan and bring to the boil. Pour wine over the chicken and vegetables, setting aside the pan for later. Add the bay leaf and stock/water and cover with the lid. Cookon low for 6 hours or high for 3 hours.
5. To make the gravy drain the juices from the slow cooker into the frying pan and bring to a simmer, adding the arrowroot/flour slurry. Stir until it thickens.
Note
Want more slow cooked dishes? Check our these Chinese Slow Cooked Beef Cheeks or for something a little different, try our Spiced Bacon Jam.
We love cooking with a whole chook as it's the most economical way to eat a chicken.
Ingredients
- 1.5 kg whole organic chicken.
- 1 lemon, unpeeled, roughly chopped.
- 5 cloves garlic, unpeeled, smashed with the back of your knife.
- 5 sprigs fresh thyme.
- 5 stems Italian parsley.
- kitchen string (any string made of cotton or hemp).
- 5 tablespoons butter.
- 5 baby fennel or one medium fennel.
- 1 leek.
- 2/3 cups white wine.
- 2 bay leaves.
- 1 cup chicken stock.
- 2-3 tablespoons arrowroot (for gluten-free or Paleo) or cornflour, mixed to a paste in cold water.
Directions
- 1. 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).
2. Melt the butter in a hot frying pan and brown the chook all over. Meanwhile, remove some of the fronds and woody ends from the fennel and cut bulb lengthwise into 2cm wedges and place in the slow cooker insert.
3. Remove the dark green ends of the leek, cut the remainder into 2 x 15cm (roughly) lengths, then slice each lengthwise in four. Add to the fennel. Place chook on top.
4. Now add wine to the frying pan and bring to the boil. Pour wine over the chicken and vegetables, setting aside the pan for later. Add the bay leaf and stock/water and cover with the lid. Cookon low for 6 hours or high for 3 hours.
5. To make the gravy drain the juices from the slow cooker into the frying pan and bring to a simmer, adding the arrowroot/flour slurry. Stir until it thickens.
Note
Want more slow cooked dishes? Check our these Chinese Slow Cooked Beef Cheeks or for something a little different, try our Spiced Bacon Jam.