4 chicken legs (about 8 ounces/250 g each) split between thigh and drumstick
Salt and pepper
2 tablespoons (30 mL) canola oil
1 tablespoon (15 mL) chopped fresh rosemary
1 tablespoon (15 mL) fresh thyme
4 cups (1 L) carrot juice
Season chicken pieces with salt and pepper. Heat oil in a frying pan until hot, add chicken and brown on all sides. (Work in batches, if necessary, each batch taking a good 20 minutes.) Pour all but 1 tablespoon (15 mL) fat from pan and scatter herbs over the chicken.
Ladle about 1 cup (250 mL) carrot juice into the pan and cook until reduced to a syrup. Turn chicken. Ladle in another 1/2 cup (125 mL) of juice and let it reduce. Continue adding the juice by 1/2 cups (125 mL), turning chicken occasionally, until it is tender and coated in a shiny orange glaze. When the last ladle of juice has reduced to a sauce-like syrup, transfer chicken to a serving platter, drizzle sauce in the pan over chicken, and serve. Makes 4 to 6 servings.