OK for Blood Sugar Solution advanced plan and basic plan
- The reason the cooking time is not precise is because ovens are very inaccurate at low temperatures.
- There are several ways to serve this.
- You can pile the chicken on lettuce and wrap it up with raw onions, cilantro and lime juice.
- Use your favorite hot sauce.
- Place it on a bed of cooked vegetables.
- top it with the Walnut Pesto Sauce in the BSS book page 331-2.
- If you are allowed grains or beans it will go very well on top of those.
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- 2 cups chicken broth
- 2 cloves garlic, sliced
- 1-3 lbs boneless, skinless chicken
- 2 tbs olive oil
- Optional herbs such as bay leaf, rosemary, or thyme (place in cheese cloth if you want to take them out of the chicken after cooking)
- Heat oven to 250-275.
- Rinse and trim chicken. cut into 1-2 inch pieces (against the grain if possible).
- Pour 1 cup of broth into a glass or ceramic lined casserole dish. Add sliced garlic and optional herbs.
- Place chicken pieces in casserole. Add more broth so that chicken is over half covered. Pour olive oil over the top.
- Do NOT Salt
- Place uncovered casserole in oven.
- Check after 2 hours. If chicken shreds easily with a fork it is finished. If not cook up to one more hour. When the chicken is finished cooking take a piece of chicken and rub it around the inside of the casserole to wipe all of the brown fond off and mix it into the broth.
- Pour the chicken and broth into a serving bowl and shred the chicken with two forks.