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Garlic Rosemary Roast Chicken

28 Jan

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Okay, okay. I know. Another roast made with bacon fat. Well I just can’t help myself 🙂 Rinse your chicken and remove the giblets. Rub it down with bacon grease. Sprinkle each side with 1 tsp salt, 1/2 tsp freshly ground rosemary, 1/2 tsp garlic. I don’t have a rotisserie, but I do have metal skewers which I poke through each shoulder down through the bottom and across under the wings and legs to prevent the chicken from touching the bottom of the pan. Cook on 375 for approximately 2 hours for a 5 pound chicken.

THEN…. Once the chicken cools I immediately eat the crispy delicious wings before I clean all the meat off the bones. I then put the bones in a pot with water and this is the important part: scrape the brown crispy drippings from the bottom of the chicken pan and add it to the pot. Bring to a boil, agitate, and turn it off to cool. Pour the broth into a freezer bag and store for the next time you want to make soup or the next time you get sick. I never waste a chance to make a nice chicken broth 🙂

Ingredients:
5 pound chicken
2 tsp salt
1 tsp garlic powder
1 tsp freshly ground rosemary
6 to 8 metal skewers
9×13 inch cake pan
tin foil
bacon grease

Naked Paleo Wings

18 Jan

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Wings:

2 lbs chicken wings
1/4 cup olive oil
1 Tbsp salt
1/4 tsp cayenne pepper

Preheat your oven to 450. Take 2 pounds of chicken wings and put them in a bowl. Pour in 1/4 cup of olive oil. Coat with a tablespoon of salt and a quarter tablespoon of cayenne pepper. Toss them around to make sure they are evenly coated. Spread them out on a baking pan and bake them for 50 to 60 minutes or until the outside looks nice and crispy.

Veggies:

1.5 lbs red potatoes
1 lb carrots unpeeled
2 Tbsp olive oil
1 tsp salt
1 tsp onion powder
1/2 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp garlic

Dice 4 to 5 red potatoes and 1 lb carrots into a glass baking dish. Coat with 2 Tbsp olive oil, 1 tsp onion powder, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp cayenne pepper, 1/4 tsp garlic. Cover in tin foil and put in the oven with wings.

Paleo Shake and Bake Chicken Strips with Honey Dijion

15 Nov

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I was craving McDonalds nuggets, I’m not going to lie. I did manage to avoid taking that route with this paleo version:

chicken seasoning
3/4 cup Shredded coconut
1 lb chicken breast

Add seasoning and coconut to gallon sized ziplock and mix. One at a time place each chicken breast in the bag and shake until coated.

Bake for 40 mins on 350

For the sauce I used raw honey and prepared Dijon mustard in approximately equal parts. Remember that sugar is sugar so don’t go crazy just because it’s technically paleo 🙂

Chicken and Vegetable Curry

17 Sep

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Curry! You can use which ever vegetables you have left in the fridge, but I tend to choose one of each color.

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Ingredients:
1 pound diced chicken breast
1/2 head purple cabbage diced
1 large sweet potato diced
1 head broccoli diced
1 yellow squash sliced
1 can or 2 cups diced tomatoes
1 can coconut milk
1 lime
3 Tbsp olive oil
3 Tbsp curry paste
1/2 tsp dry basil or 1 tsp fresh
salt
pepper (preferably white but black pepper is okay)

Heat oil in a large skillet. Add curry paste. Salt and pepper your diced chicken and add it to the skillet. Cook it until browned. Add vegetables, basil, zest of lime, tomatoes, and coconut milk. Cook twenty minutes. Serve with fresh squeeze of lime.

Quick Chicken Wraps

14 Sep

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My recipes always seem to take up my whole afternoon so here is one that can be whipped up quickly.

2 lbs diced chicken
2 red bell peppers diced
2 yellow bell peppers diced
1 large yellow onion diced
chicken seasoning
1 head of romaine lettuce
1 avocado

Sauté your vegetables in a skillet for about 8 minutes. Add in your chicken and seasoning for an additional ten minutes or until the chicken is thoroughly cooked, stirring occasionally.

Serve in lettuce leaves with slices of avocado.