Gluten and Dairy Free
This simple, delicious recipe is a great source of nutrients for your family and will love how it tastes. Also makes great left overs for sandwiches and other things.
- 2 small chickens
- 5-7 celery stalks
- 5-7 carrot sticks
- Olive Oil
Use a large baking dish, like one you would bake big lasagna in. Put 2 chickens in the dish side by side, breast up. Make sure to remove the organs they put inside the bird, (you can feed to dogs raw but most people will probably throw them out).
Stuff the inner cavity of the chickens with celery and carrot sticks. Drizzle the outside with olive oil, season with salt and pepper. 3. Bake at 325 for 3 hours. Remove chickens from oven; put each chicken on a plate. 5. Put pan drippings in a glass bowl, cover and refrigerate. Serve slices of chicken breast with your favorite sides.
Cover leftover chickens with foil and refrigerate.