Wash and dry chicken quarters. Pour a small amount of olive oil in bottom of a casserole dish to just coat the bottom of the dish. Place one layer of chicken quarters in dish, and then top quarters with half of the garlic cloves, chopped rosemary and thyme. Add remaining chicken quarters and top with remaining garlic and herbs.
To make the dough seal for this dish:
I use to make this dish with a wheat flour paste to seal the lid of the casserole dish. Bob's Red Mill All Purpose Flour can be used alone with psyllium to make the dough paste as a substitute.
I used about 1 cup of the flour, 1/4 cup of psyllium, and water to make a thick paste. If the paste is too thin it just runs down the rim of the casserole dish.
Place the thick paste on rim of dish and then place lid on top to seal. It doesn't have to be pretty or perfect since it's just a seal.
Bake for in 375 F for 1 1/2 hours or until chicken is cooked. Pry open the lid with knife. There will be lots of wonderful juices that can be use to dip gluten-free rosemary dinner rolls into the juices.
If it's just a seal than why would it need to be gluten-free? Couldn't you use a dutch oven and avoid the seal completely? The lid fits heavy on the pot.
ReplyDeleteThe seal acts as a vacuum sealing in the steam and keeping any moisture from leaving. As to using gluten-free flour for the seal, even that small amount of wheat used as a seal will be a problem for those that have Celiac disease. That is why kitchens for some folks must be all gluten-free, otherwise they could get sick from any remaining wheat flours on cutting boards, wooden spoons, and other utensils.
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