The bouquet garni in this recipe makes this French dish both aromatic and flavorful. Serve with your favorite Paleo side dish and salad to complete your meal.
Adapted from "The Paleo Diet Cookbook" by Loren Cordain with Nell Stephenson and Lorrie Cordain.
- One 2-3-pound whole chicken, quartered
- Freshly ground black pepper
- 2 tablespoons olive oil
- 4 large carrots
- 1 bunch celery
- 4 small spring onions
- 1 quart water
- 4 fresh sage leaves
- 1 fresh rosemary sprig
- 1 bay leaf
Preheat oven to 300 degrees. Pepper chicken pieces thoroughly and set aside.
Pour olive oil into an ovenproof stockpot and heat over medium flame. Chop carrots, celery, and spring onions into 1-inch pieces. Sauté in olive oil for 5 minutes.
Add 1 quart of water. Place chicken in the pot. Using kitchen twine, tie together the sage leaves, rosemary, and bay leaf and place in the pot with the chicken. Cover and bake for 1 hour.
Remove the lid and turn oven setting to broil. Brown chicken for 5 minutes. Remove from oven and serve with broth and vegetables.