After diving deep into using food for healing and joining a lot of online support groups, I have noticed a lot of people practicing the Autoimmune Protocol, Whole 30, and other forms of restrictive diets to scapegoat their food choices for all of their negative health symptoms. I see this happening when people are using food as their only tool for self-care and not viewing their health and wellbeing as a holistic lifelong journey.
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In this shot, you see a quince on the upper left. You can peel it and cut it into fours, so it can fit inside. You can also cut a lemon into fours to fit inside your chicken as well. As for herbs, my favorite is sage. Parsley is a fine additional herb or substitution.
My Favorite Chicken Recipe!
in Recipe, nutrition, Batch Cooking, AIP
With Thanksgiving coming around, I want to admit to you that I don't like eating Turkey. Because I prefer the taste and texture of chicken and duck over this large bird, I wanted to share with you a recipe for roasting chicken with duck flavors - just in case you can convince your dinner party to eat something different this year.
Ingredients:
Whole chicken
1/4 tablespoon of Sea Salt
2 tablespoons of duck fat (you can use ghee or lard if you don't like the flavor of duck)
Herbs and Citrus of your choice
Directions:
For starters, please make sure you have a roasting pan that fits your chicken. If not, go buy one or improvise something else. If you do not have a roasting pan, a baking sheet is fine. With a baking sheet, the bottom side of the chicken will be absorbing the delicious drippings so it won't be as crispy on this side. The taste of this bird will still be delicious.
If you bought a frozen chicken, please allow it to defrost the day before you plan to roast it.
The day before or a couple of hours before you plan to roast your chicken, rub it with about a 1/2 tablespoon of sea salt. No worries if you don’t have the time. The taste will still be great! You can stuff your chicken with herbs and citrus fruit at this time too.
Stuff your chicken as much as possible. The stuffing will shrink inside as the juices drip off to the bottom of the pan.
Preheat the oven to 325 degrees F.
Place the chicken for 5-10 min in the oven. Take it out, when you are ready to baste it with duck fat.
After the first baste, you can repeat this part every 15-20 minute.
Flip your entire chicken before your 3rd baste.
Roast it for a total of 60 minutes (Please make sure your chicken is fully cooked. If it needs more time, go for it!)
Basting your chicken with duck fat will help keep the chicken from drying out and getting burnt. It will also have a more savory taste to it.
After your chicken is fully cooked, you can increase its crispy texture by broiling it. Before broiling it, move your roasting pan, so that your chicken is directly under or over broiler. Different ovens have different set-ups, so just work what you got. Broil it for 5-10 minutes, depending on how crispy you want it.
You can use the leftover drippings for gravy or use it to make mashed potatoes or cauliflower.
C'est la fin!
Please let me know how this recipe went for you!
If you have leftovers, stuff it into a roasted winter squash.