Amazing deal on chicken leg quarters! I got them for 59 cents a pound. Really? Almost 6 lbs of meat for $3.50! Unbelievable! I love sales.
So... what to do with it?
I had a house full of people (several overnight guests), and decided to try a variation on Crockpot 365's Vietnamese Roasted Chicken.
I made a sauce using evaporated milk and the crockpot drippings, and it was a little salty, but delicious.
As sides, I made some brown basmati rice, roasted brocollini, and roasted brussel sprouts. Mmmmmm.
So try this chicken! I made a lot, but you could easily halve it. And you could use your favorite cut of chicken, bone or no bone.
Crockpot Asian Roasted Chicken
(modified from a Crockpot 365 Recipe)
~6 lbs chicken leg quarters, skin removed.
3 Tbsp soy sauce (I used reduced sodium)
3 Tbsp oyster sauce
1 Tbsp sugar
1 tsp black pepper
8 cloves chopped garlic
2 Tbsp canola oil (could omit - didn't seem to add too much)
~1/2 c evaporated milk
Lay the chicken in a large crockpot.
Combine sauce ingredients (except for evaporated milk) and pour over chicken. Cook on low for 6-8 hours. Chicken should end up fall-off-the-bone tender.
For the sauce, remove the chicken from the crockpot and place on a serving plate. Strain the liquid from the crockpot to remove any bones and/or chunks leftover. Reduce the liquid by about half (by boiling it down in a saucepan), and then stir in about 1/2 c skim evaporated milk. Whisk over medium heat for a couple minutes, put in a gravy boat, and serve over the chicken (and accompanying rice if desired). I also used a little Teeny Tiny Spice Company Vindaloo spice in the sauce, but that is optional. Just added a little something-something.