Give Me 5 Minutes with Fanuppa!: Chicken "Roast"

After a few hours of cooking

CHICKEN "ROAST"

I was craving pork roast, but it is high in natural sulfite. I gave up on trying to eat pork. It has always given me a headache, but now it triggers asthma. Here's the inspiration for this recipe on Facebook. However, I used chicken thighs that I put together with butcher's cooking twine to create a roast. I enjoyed the experience but next time, I probably will just leave the chicken thighs separate since they didn't bind together like I thought. Maybe I can try freezing first or think of a way to make the twine hold tighter. I found the twine at a butcher shop.

This was good but reminded me of chicken and dumplings more than roast! The flour creates a thickness like dumplings. So I will test it again without the flour and add potatoes, carrots, and onions next time.

Recipe:

Chicken thighs (about 24)

Butcher twine

2 tablespoon butter

10 pepperocini peppers (from jar - prefer fresh)
1/2 cup oat flour
1/2 cup brown rice flour
Rice bran oil (or your favorite oil)
Salt
6 jalapeños slices (optional)

Use twine to build the chicken thighs into a roast. I did the rows in opposite directions. Then just did ties across in both directions with the twine (hard to do true butcher loops but YouTube for ideas). Next, add salt to the meat. Mix the two flours together and flour the roast on all sides until it is covered. Heat a skillet and add oil. Brown the roast on both sides. Place the roast in the crock pot. Add butter and pepperocini (and jalapeños) to crock pot. Add sauce below on top. Cook for 4 hours on low in crock pot (chicken cooks faster than pork and beef).

Sauce (rub on top):
2 Tablespoon Mayonnaise
2 teaspoon apple cider vinegar
Dash of cayenne pepper
Dash of dried parsley

Mix together to create a sauce to rub on top of the meat that is placed in the crock pot. Cook on low for 4 hours (chicken cooks faster than pork and beef).