Garlic & Lemon Braised Heritage Chicken
I got this simple recipe from the head of America's largest Jewish environmental organization, Nigel Savage of Hazon.
Ingredients
1 heritage chicken
3 cloves of Garlic, whole peeled
½ onion, cut in half with skin on
½ lemon, cut in half
1-2 cups chicken broth, vegi stock, or water
black pepper
Preparation
Preheat oven to 275° F. Cut up chicken into 4-8 pieces and place in a roasting pan with garlic, lemon, onion and stock. Add enough liquid to fill ~3/4 inch of your roasting pan and top with freshly cracked black pepper. Cover pan tightly and cook until meat is fork tender, usually 30+ minutes per lb. Don't let your pan dry out during cooking, if it starts to do so add liquid as needed.
Once meat is finished cooking broil the uncovered chicken skin side up for 3-5 minutes. If the sauce is not thick enough remove chicken and return sauce to oven or thicken on stove top. Serve chicken with mashed potatoes and a light beer.
Ingredients
1 heritage chicken
3 cloves of Garlic, whole peeled
½ onion, cut in half with skin on
½ lemon, cut in half
1-2 cups chicken broth, vegi stock, or water
black pepper
Preparation
Preheat oven to 275° F. Cut up chicken into 4-8 pieces and place in a roasting pan with garlic, lemon, onion and stock. Add enough liquid to fill ~3/4 inch of your roasting pan and top with freshly cracked black pepper. Cover pan tightly and cook until meat is fork tender, usually 30+ minutes per lb. Don't let your pan dry out during cooking, if it starts to do so add liquid as needed.
Once meat is finished cooking broil the uncovered chicken skin side up for 3-5 minutes. If the sauce is not thick enough remove chicken and return sauce to oven or thicken on stove top. Serve chicken with mashed potatoes and a light beer.
