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Recipe Category: Chicken
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Ingredients
- 3 lbs. bone-in chicken breasts or thighs or whole chickens
- 1 tbsp Better Than Bouillon Beef
- 1 tbsp granulated garlic
- 2 Tbsps. dried onion flakes
- 1 tbsp freeze-dried parsley
- fresh ground black pepper.
- 2 Tbsps gluten free tamari- or coconut aminos
- unfiltered extra virgin olive oil.
Method
- Place an aluminum foil in a baking pan
- Place the chicken breasts rib side facing up and smear each piece with the bouillon paste (about 1/3rd)
- Rub both sides of the meat with garlic, onion and pepper
- Sprinkle the pieces with soy sauce, tamari, coconut aminos and olive oil
- Cover with foil and place in the pan and cook in the oven for about 2 hours on 300F
- Gently remove the foil and allow the chicken to cool for about 30 minutes
- Shred the chicken and serve with pan juices
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