Preheat oven to 170°C fan assisted or 190°C without a fan (gas
5).
Remove the
chicken from the packaging and rub with a little schmaltz and
sea salt.
In a flameproof casserole dish over a low heat, slowly crisp
the chicken skin side down until rich and golden then set
aside.
In the same dish, soften the onion and garlic over low heat for
3 to 4 minutes, cover with the rice, leeks and the chicken
stock. Check the seasoning, then sit the chicken on top of the
rice skin side up. Cover with a lid and cook in centre of the
oven.
After 30 minutes, remove the lid and dot the
garlic butter over the rice and continue to cook uncovered for
another 15 to 20 minutes until the rice is tender and moist, the
chicken crisp and thoroughly cooked.