This chicken turns out very tender and falls right off the bone. Lemon rinds add a sweet yet tart flavor and you can eat the whole lemon because they are preserved.
1/4 cup Roasted Garlic Olive Oil from Olive Oil Etcetera
1 whole chicken, skinned and cut into pieces or 2 fryer chickens, skinned and cut into pieces
4 cups of water
4 Garlic cloves, minced
3 Onions, medium
Fresh Herbs (optional)
Salt and Pepper
2 Preserved Lemons
Heat olive oil in a dutch oven or large pot with a lid. Add the chicken pieces and brown on both sides over high heat. Pour water into pot. Add the garlic, onions, herbs, salt and pepper. Lower the heat, cover, and simmer for 1 hour. Remove the chicken pieces, reserving them on a platter. Turn the heat back up and bring the liquid to a boil and reduce by 1/3. Add the preserved lemons and reduce the heat. Place the chicken back into liquid to reheat.