The chicken in the ref had to go, but I still didn’t have the time to cook–the solution? Slow-cook it!
So what went into the slow-cooker….
1/3 cup of water (just to wet the bottom of the pot)
4 cloves garlic (minced)
2 shallots (julienned)
1-inch ginger (sliced thinly)
2 lemon grans stalks (sliced several times lengthwise)
6 chicken thighs
After 6 hours the chicken thighs were swimming in their own broth. I thought it was mostly fat–but I stored the liquid separately from the meat, and when the oil solidified, it was actually just a very small amount.
Now there lies great possibilities for the future of these chicken thighs! 🙂