Slow roasted chicken


1 whole organic chicken

3 onions

6 garlic cloves

1 lemon

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.