Slow cooked crispy chook

Now this fine feathered feast happened in my sleep. Best of all it wasn’t a dream, but a glorious awakening of  joy bursting with flavour on a crispy winter morning in Byron Bay. The most common cry I hear about food preparation is that “I don’t have time to cook”. Nonsense I say! If you’ve got time to sleep and 20 minutes either side, this too can be your favourite flavour.

The recipe will benefit folks with a cold, damp and sluggish digestion as its ingredients and cooking method will have a warming and drying effect on their digestion. The dish is cooked slowly to maintain its warming nature, and each individual component has been selected for their healing properties. Aduki beans have been used for their drying and warming energy, and are complimented by the pungency of the ginger, and warming cinnamon which will help to stimulate the digestive fire, and potentially boost metabolism. Aduki beans also strengthen the spleen and have an absorbent effect which in turn, helps to absorb and eliminate mucous in the gut.

You will need:

1 medium-sized organic chook, preferably ‘well brought up’ as Maggie Beer says. I love that!
2 cloves garlic, peeled and finely sliced
1 onion, peeled and finely sliced
2 tablespoons ginger, peeled, shredded
2 cinnamon quills
1 can organic aduki beans, drained, or soak 1/2 cup for at least 6 hours if you have time.
1/2 cup Grumpy Grandmas dried lime chilli olives *see note
2 cups organic chicken stock
Water if required
Balsamic glaze or maple syrup
Fresh sprouts to serve

  • Pop everything in the slow cooker pot in order of listing, except for the balsamic glaze and sprouts.
  • The chook should be mostly covered in liquid but not submerged.
  • Add a little water if required.  Cook overnight as per your slow cooker method.
  • In the morning, preheat oven to 200 C.
  • Transfer all ingredients carefully to a baking dish.
  • Drizzle with balsamic glaze or maple syrup.
  • Roast for 10-15 minutes until the skin is crispy and some of the juices absorbed.
  • Serve with a handful of fresh sprouts or green leaves as desired.

*I realise you won’t have these on hand unless you live in Byron Bay area, so use best quality pitted black olives, just make sure they are not too salty.

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