Slow roasted chicken
1 whole organic chicken
6 garlic cloves
4 tablespoons coconut oil
1 tablespoon Bragg’s Liquid Aminos 1/4 teaspoon turmeric
2 teaspoons Himalayan rock salt
1 sprig rosemary
1 - Preheat the oven to 300°F/149°C/Gas 2.
2- Rinse the chicken and place it in a large oven-proof pot with a lid, breast facing down.
3- Peel the onions and cut them into quarters. Peel the garlic cloves.
4 - Place some of the onions and garlic inside the chicken and the rest around it in the pot.
5 - Pour the coconut oil over the chicken. Be generous – it has amazing health bene ts, from maintaining cholesterol levels to aiding digestion.
6 - Pour the Bragg’s Liquid Aminos into the pot, then squeeze over the juice of the lemon.
7 - Sprinkle the salt and turmeric over the chicken skin.
8 - Tuck the rosemary sprig into the pot, put the lid on and place in the oven.
9 - Slow-roast for eight hours, basting with the juices every hour. 10 - Take the lid off the last 30 minutes of cooking to crisp.