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Meat
Easy
8-10 Servings
Allergens 
No Allergens specified
4 Hours
Diets
You’ve probably picked up on the fact that I love utilizing the oven for its stress-free slow cooking that does not require a flame or a pot. You may think I’m going overboard by using that method for chicken soup, but to that I say, “Don’t knock it till you try it!” I’ve had more than one naysayer change her tune after trying this method successfully. Cooking your soup in the oven is akin to slow cooking in a Crock-Pot. The consistent temperature you get from an oven allows the soup to cook without any bubbling at all, which draws out the full flavor and color of the chicken and any vegetables you’ve added. The results are so flavorful that all those herbs and extra root vegetables become entirely unnecessary. So wave goodbye to picky kids complaining about schmutz in their soup and say hello to guests asking for doubles and begging for your secret recipe for a hearty and clear golden chicken soup.
1 head of garlic, peeled
1 sweet potato, peeled and cut in thirds
2 carrots, peeled and cut in thirds
1 zucchini, peeled and cut in thirds
2 chicken bottoms, decently cleaned (no need to cut off every tiny particle of fat)
1 tablespoon Gefen Salt
Preheat oven to 550 degrees Fahrenheit.
In a deep 9×13-inch aluminum roaster pan, place garlic, sweet potatoes, carrots, zucchini, chicken, and salt. Fill the pan with water until 1/4 inch from the top.
Cover tightly with aluminum foil or a pan cover and bake three and a half to four hours, until golden.
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At what temperature are you supposed to bake it?
550F for 3.5-4 hours
Thanks
Do you make this in a disposable pan?
Yes a deep 9×13-inch aluminum roaster pan