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Preheat oven to 450 F.
Spread 1 cup brown rice and 1 cup basmati rice across bottom of large, oblong, ridge-bottomed roaster pan with lid. Add 1 lb frozen chopped kale and approx. 30 frozen pearl onions. Arrange 6 lbs fresh chicken leg quarters on top and add one 32 oz box chicken stock (about 4 cups). Take a 1 cup liquid measure of criminara sauce and pour evenly over leg quarters, then sprinkle with 1 tsp garlic salt. Cover and cook for 90 minutes.
This recipe makes use of this batch of Criminara Sauce:
Spread 1 cup brown rice and 1 cup basmati rice across bottom of large, oblong, ridge-bottomed roaster pan with lid. Add 1 lb frozen chopped kale and approx. 30 frozen pearl onions. Arrange 6 lbs fresh chicken leg quarters on top and add one 32 oz box chicken stock (about 4 cups). Take a 1 cup liquid measure of criminara sauce and pour evenly over leg quarters, then sprinkle with 1 tsp garlic salt. Cover and cook for 90 minutes.
This recipe makes use of this batch of Criminara Sauce:
Image size
1200x5594px 4.64 MB
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