How to Make Curry Chicken Stuffed Endive

Ingredients

• 3 tablespoons MCT oil, bacon fat, or lard
• 2 pounds chicken leg quarters
• 2 teaspoons fine sea salt, divided
• 1 teaspoon fresh ground black pepper
• ¼ cup diced yellow onion
• 1 head roasted garlic
• 2 cups chicken bone broth
• 1 cup diced celery
• ¼ cup chopped green onions, white and green parts
• 1½ cups mayonnaise
• ¼ cup chopped dill pickles
• 3 tablespoons curry powder
• 3 heads white and/or red endive, leaves removed and cleaned Sliced or diced red onion, for garnish (optional)

1. Heat the MCT oil in a deep sauté pan over medium-high heat. Season the chicken with 1 teaspoon of the salt and the pepper. Place the chicken in the hot oil and sauté for about 8 minutes, or until golden brown on all sides.
2. Add the diced onion to the pot and squeeze the roasted garlic from the head into the pot. Cook on medium heat for about 8 minutes, stirring occasionally, until the onion is golden brown.
3. Add the broth, reduce the heat, and simmer, covered, for about 1½ hours, until chicken is almost falling off the bone. Remove the chicken from the pan and let it cool slightly so that you can handle it.
4. Remove the meat from the bones and dice it into small pieces, saving the bones and liquid for making bone broth. Place the chicken pieces, celery, and green onions in a mixing bowl.
5. In the bowl of a food processor, combine the mayonnaise, dill pickles, curry powder, and remaining 1 teaspoon of salt. Process until smooth.
6. Pour the dressing over the chicken and vegetables and toss to evenly coat. Refrigerate for a few hours to allow the flavors to meld.
7. Serve at room temperature in endive leaves, about 2 tablespoons per leaf. Garnish with red onion if desired.