Ingredients:
4 Fresh Unthawed Chicken Leg Quarters
3 Cups Of Homemade Carrot Juice
3 Tablespoons Of Pure Wesson Vegetable Oil
1/4 Teaspoon Of Crushed Red Pepper Flakes
1 Tablespoon Of Chopped Fresh Rosemary
1 Tablespoon Of Chopped Fresh Thyme
1/8 Teaspoon Of Fresh Ground Black Pepper
1/2 Teaspoon Of Granulated Kosher Salt
Information:
Serving Size 4
480 Calories Per Serving
28 Grams Of Fat
Preparation Instructions:
Mike from Beaverton Oregon sent me this awesome chicken with carrot juice recipe for publishing. To get started first you will want to evenly sprinkle the granulated kosher salt and ground black pepper over the chicken leg quarters. Next take out a nonstick skillet and then pour all of your Pure Wesson vegetable oil into it. Heat up the oil until it starts to shimmer. Moving along next evenly saute the fresh unthawed chicken leg quarters until they are a nice even golden brown on all sides. This chicken cooking process should take no more than twenty minutes. Next drain all the chicken fat from the pan except one tablespoon worth. At this point you will want to sprinkle the chopped fresh rosemary and thyme into the pan. For the next step ladle into the pan about one cup of fresh homemade carrot juice along with the crushed red pepper flakes. With regard to the carrot juice, simply make this with your home juicing device. Let the browned chicken simmer in the juice over medium heat until the juice turns to a syrup. Turn the chicken over and add in another cup of carrot juice, again letting it cook until the juice turns to syrup. Repeat this process once more then remove the skillet from the stove. By this time your chicken should be nicely coated in a carrot juice glaze. Place the hot chicken on to serving plates then evenly drizzle the remaining sauce from the skillet over each piece. Serve this recipe with mashed potatoes and steamed veggies. That concludes this unique recipe I hope you liked it.
