Oral Allergy Syndrome Friendly Bone Broth Brined Roast Chicken
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Learn more →Ingredients
4 servings
For the brine
- 4 cups bone broth
- 4 cups cold water
- 3 tbsp fine sea salt
- 1 tbsp apple cider vinegar
- 4 cloves garlic, smashed
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 tsp ground ginger
For the chicken
- 1 whole chicken (3.5–4.5 lb), giblets removed
- 2 tbsp olive oil
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp dried oregano
- 1 small onion, halved
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid onion, tap it and change its rating to Red.
- 4 cloves garlic, smashedIngredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, halved (optional)
Instructions
- 1
Combine the bone broth, cold water, sea salt, apple cider vinegar, smashed garlic, thyme sprigs, rosemary sprigs, and ground ginger in a large stockpot or container, stirring until the salt fully dissolves.
- 2
Submerge the whole chicken in the brine, breast-side down. If needed, weigh it down with a plate to keep it fully submerged. Cover and refrigerate for at least 8 hours or up to 16 hours.
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