Paleolithic Raw Food Recipe
Garlic really lends flavor to your chicken dish while vegetables of onion, carrots and celery pack in nutrients.
1/4 cup olive oil
1 large onion, diced
Pepper to taste
Juice of 2 lemons
2 large carrots, sliced
4 celery stalks, sliced
2 3-pound chickens, cut into pieces, no backs or wings
2-3 garlic cloves, unpeeled and left whole
Preheat oven to 350 degrees.
Heat the oil in a frying pan. Add the onion, carrots and celery, stirring constantly, until they are soft.
With a slotted spoon, transfer the vegetables to a casserole dish with a tight-fitting lid, or to a clay pot. Lay the chicken pieces on top of the vegetables. Sprinkle with pepper and lemon juice. Put the garlic around and on the chicken pieces. Cover tightly, this is essential, because the chicken must cook in its own juices.
Cook in a preheated 350-degree oven for 1 hour. Do not uncover until ready to serve.