My friend, Michael (Safeway) told me about this - he did it with a turkey breast, and it sounded SO good that I tried it with a rotisserie chicken. I will do it next time with a whole uncooked chicken. It was absolutely DELISH!!
(serves 2-4)
1 fresh free-range* chicken, thoroughly rinsed and patted dry
6 shallots, minced
2-3 garlic cloves, minced
1/4 cup dry white wine
2-3 cups low-sodium chicken broth
1/2 cup Kerrygold butter
1 t. Herbs de Provence
Juice of 1/2 of a lemon
1 t. salt
Freshly ground white pepper
1 sprig of fresh rosemary (I love to harvest that from my farm!!)
Put shallots and garlic in the bottom of a crock pot. Place chicken on top. Add the rest of the ingredients, cover, and cook on low 8-10 hours. Editor's note: Michael said the next day he heated the remaining juice/liquid, added a bit of flour to thicken to a sauce, added quartered crimini mushrooms, peas, carrots, tiny diced red pots., and bits of turkey, and put into ramekins. Topped with puff pastry, and made turkey pot pies!!!!
"It all begins with gratitude, which is both an attitude and a choice. We pay attention to what we value, so we begin by expressing our gratitude for those gifts of God that nourish our souls. We ask Him to open our eyes to see the storehouse of wisdom, knowledge, and peach He has given us in his Word."
Have FUN today, and Happy Birthday, Sara!!
Love,
MM
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