The recipe is based on the food sensitivity elimination diet we are doing, and has the bonus of producing a safe chicken stock for other recipes, such as soups and stews.
4 chicken leg quarters
2 stalks celery
1 large carrot
1/4 large onion
2 cloves garlic
1/2 tsp dried rubbed sage
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tablespoons olive oil (use butter if you are not sensitive to dairy or casein)
Chop veggies into chunks Place chicken meaty-side down in a crock pot and layer veggies, herbs, and oil or butter over the top.
Run the crockpot on high for 4 hours or low for 6-8, until chicken is fork-tender. Add two hours if starting with frozen chicken. Add a few tablespoons of water if needed to maintain moisture;you should have at least a cup of liquid in the bottom of the pot when you are finished.
Remove chicken and veggies to serving bowl.
Pour remaining liquid through a fine sieve into a storage container (jar, tupperware, etc.).
Rinse the crock pot with about 1/2 cup of water and pour through sieve into same container.
Store drippings in fridge for up to three days or in freezer for several months. To add more liquid to container, first remove the layer of fat that forms at the top of the cooled drippings.
The leftover meat is delicious served cold and shredded on a green salad the next day as a packed lunch.
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