garlic-coriander chicken

GAPS Intro Diet.  Day 6.  Stage 1.

After about five days of chicken soup fifteen different ways, you've about had it.  You yearn for something different, something unique.  Could there be such a thing?  Alas, with little creativity and a helping hand from my loving and sympathetic mother, I will survive the chicken stage!

Mike went crazy for this dish.  Made with homemade chicken stock, it is savory and full of flavor.  The garlic and coriander are so simple, yet so tasty.  Serve with steamed or sauteed bitter greens, such as broccoli rabe.

garlic-coriander chicken
serves 4

1 whole pastured chicken
2 quarts chicken stock
1 large onion, chopped
1 head garlic, peeled and roughly chopped
coriander [use clean spices with no additives/irradiation]
ghee
celtic mineral sea salt

1. Preheat the oven to 350 degrees Fahrenheit.
2. Using a sharp knife, separate the wings and legs from the body of each chicken.  Leave the breasts attached to the mid-section.  
3. In a large, heavy pot, heat a generous amount of ghee over medium-high heat.  One or two pieces at a time, add the chicken and brown on all sides.  After each piece has been browned, move to a clean bowl.
4. Once all of the chicken has been browned, add a bit more ghee to the pot and add the onions, sauteing until translucent.  Add the garlic and saute a few minutes more until fragrant.
5. Add a few generous spoons full of coriander and stir until combined and fragrant.
6. Add chicken stock and sprinkle generously with celtic mineral sea salt.  Cover and place in the oven.  Bake for 1-2 hours or until meat falls easily from the bone.
7. De-bone the chicken, but leave all skin and edible parts in the pot.  Using kitchen scissors, chop the skin and meat into bite size chunks and stir.  Season again with sea salt if needed.
8. Serve w/ bitter greens.