I am doing a chicken breast Sunday
1 bone in chicken breast with skin ) I am using a 2 lvbs 12 oz breast)
1 med onion
1 stick celery
1 carrot
all coarsely chopped
3 tbs of butter
1/3 cup flour
1 can of low sodium chicken broth (14 1/2 oz).
1/2 c water.
Will cook the onions, celery, carrots in the butter for about 5 minutes, and
add the flour to the skillet and stir to coat and cook the flour. About 3
minutes.
Will add half the broth and stir to smooth out the flour into gravy. Than
add the water and rest of the broth.
Than add a couple bay leaves,
And any other season except salt to the gravy.
Seeing I can't use much garlic at this time I will omit 3 cloves of the
garlic and only use one of the four the recipe calls for.
pour gravy in bottom of Crockpot.
I will take about 1/2 tsp of salt and 1/4 tsp of pepper and rub all over
breast and under skin.
Leaving the skin on, will put the breast in the crockpot breast or skin side
down and cook on low for 4 hours and check with meat thermometer for a temp
of 165 degrees.
Some like thyme in their gravy, I don't so I left it out while making the
gravy for the crockpot.
When the breath reaches 165 I will take it out of the crockpot and place on
a meat platter and cover with foil as I thicken up the gravy by heating on
stove. I usually let it sit for about 5 minutes and take off some of the
grease and add a little corn starch to get the thickness I want. 1 Tbls corn
starch to 2 tbls of water.
RJ
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