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4-5 pound organic kosher chicken (I prefer the taste of the salt-washed bird)
2 tablespoons of ghee
2 onions, chopped medium (or 2 cups of your favorite alliums)
6 cloves of garlic, peeled
1 teaspoon tomato paste (you can use up to a tablespoon to add more umami)
¼ cup chicken stock
¼ cup white wine (replace with 1/4 cup extra chicken stock if on Whole30)
Sunny Paris seasoning (or your favorite seasoning)
Kosher salt
Freshly ground pepper
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