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Ingredients: 1 4-6 lb. chicken, giblets removed 2 tablespoons olive oil 1 teaspoon ground turmeric 2 teaspoons sweet paprika 1 teaspoon salt 1 teaspoon oregano 1 teaspoon garlic powder 1 tablespoon Dijon mustard Black pepper 2 lemons (juice of 1 1/2 lemon ½ lemon) 8 Yukon gold potatoes, peeled 12 garlic cloves, peeled 2 cups bone broth Preheat the oven to 400°F. Place the chicken in a large Dutch oven breast-side up. Drizzle it with olive oil, then add the turmeric, sweet paprika, salt, oregano,
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10 heads of garlic, peeled Line a baking sheet with parchment paper. Thinly slice the garlic with a mandolin and arrange in a flat layer on the baking sheet. The thinner the garlic, the faster it will dry out. Place in a 150°F oven to dehydrate the garlic for at least 12 hours (it may take longer, depending on the thickness of the garlic). I keep mine in overnight. Check on the garlic, moving it around some with your fingers or a wooden spoon. If the garlic is sticky, it needs more time! You wan
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