The Whole Chicken – Recipies

Using every bit of a whole chicken is a great money saving option.

Step 1 – cut out the breasts of a whole chicken.  Use for any recipe calling for boneless/skinless chicken breast.  My favorite – pesto chicken.  Generously coat the chicken breast with pesto and sprinkle with salt and pepper.  Broil for 8-10 minutes until the top is brown and bubbly.  Flip the breast over and repeat.

Step 2 – slow cook the rest of the chicken.  Add about a tablespoon of rosemary and 2-3 bay leaves in the cavity.  Place in a crock pot with about a cup of water.  Sprinkle the outside with salt, pepper and more rosemary.  Cook on low 5-7 hours.  (5 hrs is enough for a 3-4 lb chicken, go 7 hrs for 5 lbs and up).  Pulll all the meat off the bones.  Save all the bones and skin for the next step.  Use the shredded chicken for anything calling for shredded chicken – tacos, burritos, enchiladas, stir fry, soups and salads.  Here is one of my favorites:

Chinese Chicken Salad

1 Head of cabbage – shredded

1 Red Bell Pepper – diced very small

1 Bunch of green onions chopped – white and green parts

1 cup chopped/shredded chicken

Mix above items together well.  Top with:

Toasted sliced or slivered almonds

Dressing:

1/2 cup olive oil

1/2 cup honey

1/4 cup red wine vinegar

1/4 cup coconut aminos

Combine in a pint size mason jar or other sealed container and shake well.

Step 3 – put the bones and skin back in the crock pot.  Add the ends of onions, carrots, celery that you’ve saved in the fridge.  Also add any small tomatos that are getting shriveled and 2-3 garlic cloves smashed.  Leave garlic and onion skins on!  Fill the crock put with cold water and cook on low for 72 hours.  (Note:  your whole house will smell like chicken during this process.  Using an Instant Pot type cooker that has a sealing lid will keep eliminate the chicken smell). Discard the bones and skin, strain and freeze the broth.  Use to saute or for any recipes calling for chicken broth.  Chicken bone broth is also a great for gut health.  Here is one of my favorite soup recipies:

Dairy Free Cream of Green Chile Chicken Soup

1/2 c grassfed butter

1 medium sweet onion, chopped

2 stalks celery, chopped

3 medium carrots, chopped

2 large garlic cloves, chopped

1 cup chopped green chile

6-7 cups chicken broth

1 cup chopped/shredded chicken

1 can full fat coconut milk

1/4 cup arrowroot powder

1 teaspoon salt – you may want to add more after you taste

2 tablespoons dry sherry (optional)

1 package white mushrooms, chopped and sauteed in butter

Saute the onion, celery and carrots in the butter until completely soft.  Add the garlic and green chile and cook for 2-3 minutes, until the garlic is very fragrant.  Add 2 cups of chicken broth and using a submersion blender, blend until smooth.  Add the shredded chicken and the rest of the chicken broth and bring just to the boiling point.  Put the coconut milk and arrowroot powder into a container that seals and shake well.  Slowly add the cocout mike/arrowroot powder mixture to the soup while stirring the soup well.  Add the salt, sherry and sauteed mushrooms.  Simmer to the desired consistency.  Freezes well.

 

 

 

Cauliflower Pizza Crust

 

These crusts turned out so well, you’ll never know the difference, but your body will thank you.

Start by following this basic cauliflower pizza crust recipe:

https://paleoleap.com/cauliflower-crust-pizza/

Add:

1/4 c Extra Almond Flour

1/4 c Arrowroot Flour

1 Tblsp Flaxseed meal

1 tsp Cream of Tarter

Bake as directed in a shallow rimmed pan (I use a griddle pan).  For an extra crispy crust, after the initial bake turn it out onto a cookie sheet so the top is now on the bottom of the cookie sheet and bake another 5-7 minutes.  Add your favorite toppings and bake another 5-8 minutes.

Arugula Pizza Topping:

Top a baked crust with pesto sauce and bake for 5 minutes.

Toss fresh arugula with a dizzle of olive oil and black pepper.  Top the baked pesto crust with the arugula mixture and sprinkle with fresh parmesan cheese.

In a hurry – try these options:

Use a 10 oz bag of frozen riced cauliflower rather than a head of fresh cauliflower.  Make sure to squeeze out all the liquid well.

Try Simple Mills Pizza Dough Mix – available at Natural Grocers (always in Durango, sometimes in Farmington) and Amazon.