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. SERVES 4
• 1 whole chicken, 2-3 pounds, quartered
• Freshly ground black pepper
• 2 tablespoons olive oil
• 4 large carrots
• 1 bunch celery
• 4 small spring onions
• 4 fresh sage leaves
• 1 fresh rosemary sprig
• 1 bay leaf
1. Preheat oven to 300 degrees. Pepper chicken pieces thoroughly and set aside.
2. Pour olive oil into an ovenproof stockpot and heat over medium heat. Chop carrots, celery, and spring onions into 1-inch pieces. Sauté in olive oil for five minutes.
3. Add 1 quart of water. Place the chicken in the pot. Using kitchen twine, tie together the sage leaves, rosemary, and bay leaf and place them in the pot with the chicken. Cover and bake for one hour.
4. Remove the lid and turn the oven setting to broil. Brown the chicken for five minutes. Remove from the oven and serve with broth and vegetables.
