Ingredients
3-3.5 lb chicken, completely thawed
3 tbsp Fat of Choice, softened but not melted (I used Ghee)
2 tsp orange zest
1 tsp dried mint
1/2-3/4 tsp salt (your preference)
1/4 tsp pepper
3-4 large carrots
1 clove garlic
3 tbsp FOC (again, Ghee)
1-2 tbsp sunflower seeds, toasted
Combine fat, orange zest and spices in a small bowl. Rub mixture over the chicken AND under the skin covering the breast. Seriously, just slather it on. Place the chicken in the slow cooker and cook on High for 4-5 hours or on low for 7-8 hours. To make the chicken extra fancy, slice up an orange and place a few slices around the chicken. If you want the skin crispy, place under a low broiler for a few minutes and the skin will brown. Remove and rest for 10-15 minutes before carving.
Slice carrots into 1/4 in rounds using a food processor or mandolin slicer. You can add them raw to the crock pot and cook them with the bird, or you can steam saute them ahead of time (a trick I learned from the amazing cookbook Well Fed).
While the chicken is resting, melt F.O.C in a medium skillet, add sunflower seeds and garlic and saute until fragrant. Add carrots and stir to coat them with fat. Allow the carrots to warm through, if they were pre-cooked, then serve.
source: paleodrama
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