40 cloves of garlic (about 4 bulbs) with skin removed
1 cup Fat Flush-friendly chicken broth
Dill
1 bay leaf
Olive oil spray
Instructions
Preheat over to 400 degrees Fahrenheit. Mist the chicken lightly with olive oil spray, sprinkle dill on the chicken and rub until skin is coated.
Carefully separate the skin from the body on the top of the bird without breaking the skin and insert the bay leaf and two cloves of garlic on each side.
Place 12 cloves of garlic in the chicken cavity, and add the remaining cloves around the body of the chicken.
Roast 20 minutes at 400 degrees Fahrenheit, then reduce heat to 350 degrees Fahrenheit for 60 to 90 minutes more or until the juices run clear.
Remove garlic from the chicken and from the pan. In your food processor, puree the garlic and broth until smooth.
In a small saucepan, bring broth mixture to a boil, remove from heat and simmer for 5 to 10 minutes.
In a pan, toast the fennel seeds over medium heat. Once toasted, remove to cool.
Spray a light coating of olive oil spray in the same pan and add ground turkey and cook until cooked through.
While turkey cooks, crush fennel seeds with a mortar and pestle or rolling pin.
Once meat is ready, add crushed fennel seeds, garlic and onion. Cook until onion begins to soften, then add red pepper. Cook 2 to 3 minutes, then add tomatoes and cayenne.
Reduce heat slightly and cook until tomatoes thicken to desired consistency. Enjoy!
Phase 2 Variation: Add ½ tablespoon oregano and basil
Notes: Excellent served over spaghetti squash, zucchini or spinach!
Add enough broth to the bottom of a large pan and saute the garlic and onions until browned. Add the stew meat, remaining broth, oregano and basil into the pan and bring to a boil. Transfer to a crockpot and add carrots and tomatoes. Let cook on high for two hours until carrots are firm, but soft. Add zucchini and summer squash, cover and cook for an additional hour.
