Spring Garlic with Chicken – True Paleo Fare

This is a simple recipe with just a few ingredients.

  • One whole five-month old rooster which has been crowing for no more than a month and butchered within the last four days
  • One bunch of green garlic freshly plucked out of the garden – to grow a bunch of garlic, leave whole bulbs of garlic in the ground the summer before. Each garlic bulb will shoot up a bunch of slender garlic, perfect for dishes like this.
  • Some sprigs of freshly picked oregano
  • Sake or white wine

PaleoChicken-RawWhole
PaleoChicken-Garlic

Cut the rooster into drumsticks, thighs, and breasts. Save the wings and the rest of the carcass to make soup.

PaleoChicken-RawBreast

The breasts should be a nice rose color, the bones a shiny alabaster. The skin and meat should have a bright, translucent sheen. The fat should be a pleasing, lemon color. The thighs will be bright red.

PaleoChicken-RawDrumsticks
PaleoChicken-RawJoints
PaleoChicken-RawThighs

Arrange the pieces of rooster in a heavy pot. Top with the garlic and oregano. Add some sake or white wine so there is a half inch to inch in the bottom of the pot. Cover the pot and put on a very low flame. Let it gently simmer for two hours.

PaleoChicken-InPot

Out will come tender, juicy, tasty meat. Dish up as whole pieces or cut up and serve. Sprinkle with salt if you like.

PaleoChicken-Cooked

This entry was posted in Cooking-Roasting Tips, Recipes and tagged , . Bookmark the permalink.

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